Kohlrabi with Spinach and Paneer

Preparation
Fill a large pot with about 10 cm of water and bring to a boil. Blanch the spinach in it and then rinse with cold water.

Peel the kohlrabi and cut it into slices about half a centimeter thick. Halve these slices again and then cut them into slanted sticks.

Heat the ghee and let the mustard seeds pop in it.

Add the kohlrabi sticks, raw cane sugar, and the remaining spices (except oregano and nutmeg). Slowly fry the vegetables until al dente, stirring occasionally.

Add the spinach and heat again. Season with salt, nutmeg, and oregano, and sprinkle with the paneer cubes.