METHOD

1. Heat 3 tbsp of ghee in a large skillet over a medium heat. 
2. Add in the coriander seeds and garam masala and cook, stirring until fragrant, about 2 minutes. Add the onion, garlic and ginger and cook, stirring occasionally for a further 5 minutes.  
3. Add the silverbeet or kale and leave to wilt. Remove from the heat and squeeze over lemon juice and season with salt and pepper. Transfer to a blender or food processor and blend until smooth. 
4. Return the blended greens to the pan over a low heat and pour over coconut milk. 
5. Meanwhile, heat another skillet over a medium to high heat and add 1 tbsp of ghee. 
6. Toss the paneer in turmeric and salt and add to the pan to fry, tossing occasionally to ensure all sides are cooked, for about ten minutes. 
7. Serve the greens mixture topped with paneer.

Notes

• Dairy Free option: Swap the ghee for coconut oil, and use hard tofu instead of paneer.