Lighter palak paneer

You'll need

• 300g spinach, washed
• 200g paneer, cubed
• 1 onion and 1 tomato, chopped
• 1 inch ginger, 2 cloves garlic
• ½ tsp cumin seeds, ½ tsp coriander powder, ¼ tsp garam masala
• 1 tbsp ghee, salt to taste
• 2 tbsp milk instead of cream

Method

1. Blanch the spinach for 90 seconds, then drop it into cold water — this is what keeps it green.
2. Blend it coarse. Leave some texture; a smooth purée turns grey.
3. Heat the ghee, crackle the cumin, and cook the onion, ginger and garlic until soft.
4. Add the tomato and the powdered spices, cook until the fat separates.
5. Stir in the spinach and a splash of water, simmer five minutes.
6. Add the paneer and the milk, warm through for two minutes, and stop. Paneer boiled hard goes rubbery.

Why this dish

Spinach is cooling and slightly astringent; paneer is heavy and building. Together they are steady rather than either extreme, which is why this suits both Vata and Pitta. Cooking the spinach — rather than eating it raw — is what makes it sit comfortably.

Often chosen by people managing

Cooked greens are the usual choice in households where raw cruciferous vegetables are being limited.

These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition — that conversation belongs with your doctor.