Paneer and Spinach Curry

  • Cook: 30 min
  • Servings: 4

Ingredients

  • 3 tbsp vegetable oil
  • 1 onion peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 3 cm ginger peeled and shredded
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp Garam Masala
  • 2 red peppers deseeded and cut into chunks
  • 450 grams Apetina® Paneer cut into 2 cm cubes
  • 2 tbsp tomato puree
  • 500 grams fresh spinach

To Serve

  • fresh coriander
  • 1 lemon
  • basmati rice

This tomato based, vegetarian curry, is a guaranteed hit. Apetina Paneer helps to pull the dish together by uniting all of the flavours and adding real bite to the dish.

Heat the vegetable oil in a large frying pan. Add the onion and cook for 5 minutes over a medium heat until soft. Add the garlic and ginger and cook for a further two minutes.

Add the cumin seeds and cook for one minute. Add the ground coriander, turmeric and garam masala. Cook for two minutes, stirring continuously.

Now, add the peppers and Apetina® Paneer and cook for three minutes. Stir in the tomato puree and cook for a further one minute. Add 100ml water and bring to a simmer. If the mixture is too dry, add a little more water.

Fold in the fresh spinach and cook until the spinach is just wilted.

Serve on a bed of basmati, garnished with coriander and a squeeze of lemon

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