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EASY pleasy! Quick to cook and wash up, Rukmini Iyer’ s veggie dishes are fab for busy types. Serves 4 Prep time 15 mins Cooking time 20 mins Cals 492, Sat fat 21g 1 Put the cubed paneer into a large heatproof bowl, cover with just-boiled water and set aside for 10 minutes. Drain the paneer well and pat it dry with a tea towel.

2. Meanwhile, heat 2tbsp of the oil in a large, non-stick frying pan over a low heat and add the cumin seeds. Let them sizzle for 30 seconds, then add the onion and stir-fry over a medium heat for 10 minutes, stirring frequently until golden brown.



3. Add the remaining spices and chilli flakes to the pan with the onions and stir-fry for 30 seconds over a low heat before adding the spinach. Cover and let the spinach cook for a couple of minutes before removing the lid and giving it a stir to completely wilt.

Transfer the spinach and onions to a high-speed blender and set aside to cool. 4. Heat the remaining 1tbsp of oil in the frying pan and add the paneer.

Fry over a medium heat for 2-3 minutes on each side until golden brown. 5. Blitz the cooled spinach with the cream and sea salt.

Once the paneer is golden brown all over, add the spinach sauce back into the pan, stir and simmer for a further 2-3 minutes. 6. Turn off the heat and add the lemon juice and a splash of just-boiled water to thin the sauce, then taste and adjust the salt as needed.

Serve hot with rice, naan or flatbreads alongside. Serves 2 Prep time: 15 mins Cooking time: 12 mins Cals 73.

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