Don’t be put off by the intense green colour of this traditional Indian curry. It’s just the spinach. You could use a combination of spinach and mustard greens to get the same result. Together with the spices and the paneer cheese (which doesn’t melt when it cooks), you’ve got a quick and easy dinner.

Serve over brown basmati rice or with naan to round out this healthy meal.

Serves 4.

Ingredients

• 225g paneer cheese, cut into 1/2-inch cubes
• 1/4 tsp ground turmeric
• 2 tbsp extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 jalapeño pepper, finely chopped (optional)
• 1 clove garlic, minced
• 1 tbsp minced fresh ginger
• 2 tsp garam masala
• 1 tsp ground cumin
• 550g frozen spinach, thawed and finely chopped
• 3/4 tsp salt
• 2 cups low-fat plain yogurt

Method

1. Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.
2. Add remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7-8 minutes. If the pan seems dry during cooking, add a little water, 2 tablespoons at a time. Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds.
3. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.