Indian Spinach Yogurt Curry

Ingredients

• 600 g fresh spinach
• 200 g paneer
• 1 tbsp butter
• 1 tbsp Mild curry powder
• 1 red chili pepper
• 300 g yogurt (at least 3.5% fat)
• 2 ripe tomatoes
• Salt
• pinch ground coriander
• 4 Tbsp toasted sesame seeds

Instructions

1. 1.

   Wash and trim the spinach, then blanch it briefly in lightly salted water before setting aside.

2. 2.

   Cut the paneer into small cubes and sauté them in butter until golden.

3. 3.

   Peel, halve, seed, and dice the tomatoes; add them to the paneer mixture.

4. 4.

   Slice the chili pepper into thin strips after removing seeds.

5. 5.

   Add coriander and curry powder to the pan, season with salt, and stir well.

6. 6.

   Pour a splash of water, bring to a quick boil while stirring, then mix in the blanched spinach and yogurt. Warm through but do not let it boil again.

7. 7.

   Serve hot, sprinkled with toasted sesame seeds.