Spiced Paneer and Spinach Stir-fry

Prepare the paneer: Crumble 200 grams of paneer into small, bite-sized pieces.

Sauté aromatics: Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add 1 teaspoon of cumin seeds and let them crackle for a few seconds. Then, add 1 medium finely chopped red onion and sauté until translucent, about 5-7 minutes. Stir in 1 tablespoon of fresh ginger-garlic paste and 1 finely chopped green chili, cooking for 1 minute until fragrant.

Add vegetables: Add 1 medium diced green bell pepper to the skillet and cook for 3-4 minutes until it becomes slightly tender-crisp. Stir in 1 medium diced tomato and cook for another 2-3 minutes until it begins to soften.

Season with spices: Add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Mix well and cook for 1 minute, allowing the spices to toast and release their aromas.

Incorporate spinach and paneer: Add 300 grams of fresh spinach (packed) to the skillet. Cook, stirring occasionally, until the spinach wilts completely, about 3-4 minutes. Gently fold in the crumbled paneer.

Finish and serve: Sprinkle 1/2 teaspoon of garam masala and 2 tablespoons of fresh chopped cilantro over the stir-fry. Stir gently to combine. Serve hot as a healthy, low-carb main dish.