200g paneer cheese
1 red onion
2 tbsp vegetable oil
1 red pepper
12 cherry tomatoes
1 tsp garam masala
1 tsp cumin
1 tsp tandoori masala
2 handfuls kale (about 50g or 3 stems), stems removed and torn into pieces
Salt & pepper
To serve (optional): 2 tbsp plain Greek yoghurt, nigella seeds, gluten free naan or bread.
Slice the red onion and add to the pan with the vegetable oil, cook for 5 minutes over a medium heat, stirring often.
While the onion is cooking, remove the seeds and stalk from the pepper and chop into chunks. Then chop the cherry tomatoes into quarters. Set aside.
Chop the paneer into small chunks and add to the pan with the onion, cook for a couple of minutes until it is beggining to colour.
Add the pepper, tomato, cumin, garam masala and tandoori masala to the pan. Along with a pinch of salt and grinding of black pepper. Cook over a medium-high heat for 5 minutes, stirring often.
Finally add the kale to the pan, cook for a couple of minutes until wilted.
To serve, split the stir fry between two bowls or plates. Top each portion with a dollop of Greek yoghurt and some nigella seeds (topping is optional). Serve on its own or with naan/bread for scooping.