for 4 person

Rice

300 g	basmati rice
1 tbsp	peanut oil
1 tsp	salt
5 dl	water

Paneer

1 tbsp	peanut oil
400 g	paneer, cut into cubes

Spinach

1 tbsp	peanut oil
1	onion, coarsely chopped
4	garlic cloves, coarsely chopped
3 cm	ginger, coarsely chopped
1	red chilli, deseeded, roughly chopped
1 ½ tsp	ground coriander seeds
1 ½ tsp	ground cumin
½ tsp	turmeric
¼ tsp	chilli flakes
100 g	leaf spinach
2 ½ dl	water
½ tsp	salt

To serve

50 g	leaf spinach

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.

Paneer

Heat the oil in a non-stick frying pan. Add the paneer, stir fry for approx. 5 mins., remove and set aside.

Spinach

Heat the oil in the same pan. Sauté the onion, garlic, ginger and chilli for approx. 3 mins., add the spices, cook for approx. 2 mins. Add the spinach and water, season with salt, cook over a medium heat for approx. 5 mins. Place in a measuring cup, puree.

To serve

Add the spinach and the reserved paneer, mix and heat gently. Plate up the rice. Serve with the sauce.

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