Paneer is also perfect for kebabs. Thread the cubes on skewers with peppers and brush with some Tikka Masala curry paste thinned with a bit of yogurt and lime juice. Place under a hot grill until golden.
Serve with Basmati rice, mango chutney, yogurt and fresh mint
1. Mix the tomato paste, curry paste, honey and 250ml of water until well blended. Set aside.
2. Over a medium heat, pan-fry the paneer cubes in butter for 4 minutes, turning them half way through, until golden.
3. Add the chickpeas and curry sauce to the pan, then simmer for 5 minutes.
4. Add the spinach and simmer for 1 minute, until just wilted.
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