Spinach and Curd Cheese Curry
¼ kilo paneer – curd cheese
½ kilo baby spinach
¼ kilo fresh or frozen peas
3tablespoons olive oil or vegetable oil
2 tablespoons of finely grated ginger
1 or 2 chilies optional.
Juice of one lemon
Salt to taste
Pepper to taste
- Cut curd cheese into cubes. Deep fry until golden brown and put in a bowl of cold water to keep it soft until needed.
- Shred and cook the spinach until tender in four tablespoons of water. Add more water if necessary to prevent it burning.
- Cook the frozen or fresh peas.
- Heat the oil in a large pan. Add the ginger and chilies and stir fry for one minute. Add the spinach and peas with the salt and pepper. Cook for two or three minutes on a high heat stirring all the time. Strain the curd cheese and, add to the other ingredients. If necessary add a little water to keep the ingredients moist, and cook for two minutes. Turn off the heat and stir in the lemon juice. Serve with lemon wedges, chapattis and or rice with or without a dahl, a spiced soup and green salad tossed in lightly salted yoghurt.