1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes.

2. Dice paneer cheese into 1.5cm cubes. Peel and chop onion, crush garlic, grate ginger. Rinse and roughly chop spinach and kale.

3. Heat butter and oil in a large saucepan over medium-high heat. Cook paneer for 2-3 minutes, or until golden, set aside on a plate. Add more oil to pan if needed, cook onion, garlic and ginger until soft. Add spices, sauté for 5 minutes, or until golden. Add spinach and kale, season with salt.

4. Blend mixture with 1/3 cup water to form a textured gravy using a stick mixer or blender. Stir through yoghurt. Return paneer to pan, add chickpea sprouts. Season to taste with salt and pepper.

5. Dice tomatoes and capsicum, toss together with chopped coriander. Serve as a side to saag paneer.

Tip!
If your pan is overflowing, add greens gradually while wilting.
Add tomatoes and capsicum to gravy if preferred.

300g basmati rice

2 packet paneer cheese
1 onion
1 garlic clove
1 tbsp ginger, grated
1 bunch english spinach
1/2 bunch kale

10g butter
1 tbsp oil, for cooking
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp chilli flakes
1 tsp ground coriander

1/4 cup natural yoghurt
1 punnet chickpea sprouts

2 tomatoes
1/2 yellow capsicum
1/2 bunch coriander

salt and pepper, for seasoning