Paneer Stir Fry

Ingredients

• 3/4 lb paneer, cut into 1 inch cubes
• 2 tbsp olive oil
• 1/2 cup very finely minced shallot (almost food processor)
• 2 tbsp ginger, finely minced (from food processor)
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 2 whole dried red chilis
• 1/2 tsp ground corriander
• 1/4 tsp cayenne
• 1/4 tsp tumeric
• 10 oz baby spinach plus 2 tbsp water
• 1/2 cup Greek Yogurt 4%
• 1/4 tsp corn startch
• 1/2 cup cooked spelt berries
• 3 tbsp cashews
• Cilantro for garnish

Instructions

1. Heat 1 tbsp oil in pan, add paneer and sear until golden brown on each side. Remove from heat.

2. Heat remaining tbsp, oil in large skillet over medium high heat. Add cumin, fennel, whole dried chilli. Cook for 15 seconds.

3. Add onion, ginger, cayenne, turmeric, salt and cook for 10 min. 

4. Then add spinach and water, scrapping up the bottom to de-glaze.

5. Add back the paneer, cover and simmer until the spinach has wilted.

6. Whisk cornstarch into yogurt 

7. Remove pan from the heat, remove the chillies and stir in the yogurt.

Serve with cilantro and top with cashews.

Note Local Ingredients: Paneer - Local Dairy Products, Spelt Berries - Oak Manor Farm

Author of this recipe:

Abbey Sharp shared this recipe when cooking with Oxford Fresh ingredients at the Halls Creek Festival of Creativity

Abbey Sharp is a Registered Dietitian (RD), an avid food writer and blogger, a TV and radio personality, a food brand ambassador, a passionate home cook, a food event hostess, and the founder of Abbey's Kitchen Inc. See more of Abbey’s recipes, videos and cooking tips at www.abbeyskitchen.com