Name: Palak paneer
Prep time: 25
Cook time: 25
Total time: 25
Yield: 4
Ingredients: 300 g JOYN tomaten; 100 g Paneer; 250 g Fresh spinach; 2 Green pepper; 1/2 cm Fresh ginger; 2 tbsp Sunflower oil; 1/2 tsp Fenugreek seeds; 1 yellow onion; 1 clove Garlic; 1 pinch Cumin seeds; 1 pinch Salt and pepper

PREPARATION
1. Cut the paneer cheese into 5 cm (2 in.) 2½ cm (1 in.) pieces.
2. Rinse and finely chop the spinach.
3. Peel and finely chop the garlic, ginger and onion.
4. Cut the chilies in half, remove the seeds and chop finely.
5. Puree the Looye JOYN tomatoes in a food processor.
METHOD
1. Put the spinach, chili peppers, ginger and a pinch of salt in a large thick-bottomed pan with a dash of water and cook for about 3-4 minutes over medium heat until the spinach is cooked. Drain in a colander. Squeeze the vegetables to remove any excess water.
2. Put the spinach mixture in a blender or food processor and puree.
3. Heat the oil in a thick-bottomed pan over medium heat, add the fenugreek seeds and fry for about 30 seconds. Add the onions and fry for 5 minutes until lightly coloured. Next, add the garlic and cumin seeds and fry for about 30 seconds.
4. Add the pureed Looye JOYN tomatoes. Allow to reduce for about 5 minutes, until the tomato juice has evaporated.
5. Stir in the paneer cubes, add the pureed spinach and heat through for another 2 minutes before serving.

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PREPARATION

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