serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g baby kale leaves
- 100 g baby spinach leaves
- 130 g (½ cup) Greek yoghurt, plus extra, to serve
- 2 tbsp peanut oil
- 200 g paneer, cut into 3 cm pieces (see Note)
- 1 onion, finely chopped
- 1 long green chilli, finely chopped
- 2 tsp finely chopped fresh ginger, plus extra, julienned, to serve
- 2 garlic cloves, finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garam marsala
- roti, warmed, to serve
Instructions
Bring a large saucepan of water to the boil. Add the kale and spinach. Cook for 3 minutes or until bright green. Drain well. Cool slightly. Place in the bowl of a food processor. Add the yoghurt. Process until coarsely chopped.
Heat a wok over high heat. Add the oil and swirl to coat. Cook the paneer, turning, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate.
Add the onion, chilli, ginger and garlic to the wok. Stir-fry for 3 minutes or until onion is golden. Reduce heat to medium-low. Stir in the coriander and cumin. Stir to coat. Add the spinach mixture and cook, stirring, for 3 minutes or until heated through. Stir through the paneer along with the garam marsala. Season with salt and pepper. Top with extra yoghurt and ginger and serve with roti.
Note
• Paneer is a fresh cow’s cheese that, although simple to make at home, is now readily available at supermarkets.
Photography by Leanne Kitchen. Styling by Sarah O’Brien. Food preparation by Dixie Elliot.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
