- 2 T olive oil
- 1 onion, sliced
- 1 T mustard seeds
- 2 t cumin seeds
- 1 x 5 cm ginger piece, peeled and grated
- 3 garlic cloves, finely chopped
- 2 t Woolworths medium curry powder or garam masala
- 6 Woolworths slicing tomatoes, quartered
- 600 g baby spinach
- 1 lemon
- ¾– 1 cup plain yoghurt
- 200 g Woolworths paneer cheese, torn into chunks
- 3 T canola or sunflower oil
- Woolworths tortilla wraps, lightly charred, for serving
1. Gently pan-fry the onion in the olive oil until soft and translucent. Add the spices and fry for 3–5 minutes, or until fragrant and the mustard seeds start popping.
2. Add the ginger, garlic, curry powder and tomatoes and increase the heat slightly to sizzle. Add 1–2 T water to release the flavours from the pan.
3. Fold through the baby spinach in batches until completely wilted, cooking for about 2 minutes.
4. Squeeze in the lemon, then fold in the yoghurt until you reach the desired consistency. Cook for 30 seconds, then remove from the heat.
5. Pan-fry the paneer in the oil until dark golden and crunchy and drain on kitchen paper. Serve the paneer and yoghurt sauce with the wraps.
Cook's note: I can easily go through a bag of baby spinach a day; I find it one of the most underused ingredients out there. I add huge handfuls to my morning shakes, shred into everyday salads or soups, and I love wilting it in a pan with a squeeze of lemon juice and a sprinkle of sea salt. It’s great with eggs in the morning or with fish fried in harissa butter.
Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana