Ingredients:

• 200g spiced paneer, cut into cubes

• 1 onion, sliced

• 1 tomato, cubed

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp chilli powder

• 1 tsp garam masala

• 1 cup water

• 50ml coconut milk

• 1 cup kale, roughly chopped

• 1/4 tsp salt

• 1/4 tsp crushed black pepper

• 3 tbsp coconut oil for cooking

Method:
1. Cut spiced paneer into cubes, then lightly season the already flavourful paneer with salt and pepper.
2. Pan-fry the paneer in some coconut oil till golden brown.
3. Remove the pan-fried paneer cubes and set aside.
4. Using the same pan (add more coconut oil if needed) sauté the onions till soft, followed by the tomatoes. Next, add the spices - cumin seeds, turmeric and chilli powder then the garam masala. Sauté till fragrant and resembles a mushy curry paste.
5. Add water. Let it combine and simmer for a minute before adding the coconut milk. Then, allow curry to simmer before adding in the paneer and chopped kale.

Note: The curry tends to get a little thicker. Add a little bit more water (like a 1/4 cup) if you like more gravy. Or leave it as it is. 

6. Season to taste.

Perfect with rice, chapati, naan, thosai or on its own.