250g Jasmine or Basmati Rice (500g cooked)
250g Water
540g Paneer, or substitute Cottage Cheese or Tofu
150g Onion
4 Cloves Garlic
1 tsp Fresh Ginger
2 tsp Coriander
1 tsp Turmeric
1 tsp Cumin
1 tsp Salt
0.5 tsp Cayenne
0.5 tsp Garam Masala
300g Spinach
110g Yogurt
Heat oil in a wok. Stir fry onion until soft. Add garlic and ginger and stir fry until aromatic. Add coriander, turmeric, cumin, salt, cayenne, and garam masala. Stir fry 30 seconds until aromatic. Add spinach and cook a few minutes until soft. Turn heat down and add yogurt, stirring to incorporate. Remove from heat and mix in paneer. Serve over rice.
Yield: Approx 1600g
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