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Kohlrabi with Spinach and Paneer
Ingredients for 4 servings
- 1 kohlrabi
- 1 tbsp ghee
- tsp black mustard seeds
- ½ tsp turmeric
- 1 pinch asafoetida
- 1 tsp cumin
- ½ tsp black pepper
- a little grated nutmeg
- 1 pinch of cinnamon
- chilli powder
- 300 g fresh spinach leaves
- 1 tsp raw cane sugar
- herb salt
- oregano
- 100 g paneer
Preparation
Pour water into a large saucepan until it reaches a depth of about 10 cm and bring to the boil. Blanch the spinach in it and rinse under cold water.
Peel the kohlrabi and cut into slices about half a centimetre thick. Cut these in half again and then cut into diagonal strips.
Heat the ghee and let the mustard seeds pop.
