Spinach & Paneer Curry

• 4garlic cloves, minced
• 1 x 400gtin chopped tomatoes
• 1large onion, finely diced
• 20 gfresh ginger, grated
• 1green chilli, finely chopped
• 1 tspground cumin
• 1 tspturmeric
• 1 tspgaram masala
• salt
• 3 tbspvegetable oil
• 1 tspground coriander
• 400 gpaneer, cut into 2cm cubes
• 400 gbaby spinach
• 100 mldouble cream
• 300 gcooked rice (optional)
• 4naan breads, about 100 g each, optional (optional)

Method

1. 1Heat 2 tablespoons of oil in a large, wide heavy pot over medium-high heat. Pat the paneer dry. Season the cubes with a pinch of salt, then lay them in a single layer; don't crowd the pan or they'll sweat instead of colour. Fry for 2–3 minutes per side until burnished gold on at least two faces, then lift out and set aside.
2. 2Add the remaining tablespoon of oil and turn the heat to medium. Cook the onion for 8 minutes, stirring now and then, until deeply golden and starting to catch at the edges; that colour is the backbone of the curry. Add the garlic, ginger, and green chilli and cook for 30 seconds, just until fragrant.
3. 3Stir in the cumin, ground coriander, turmeric, and half the garam masala. Toast the spices in the oil for 30–60 seconds until they smell warm and nutty.
4. 4Tip in the chopped tomatoes, and the 200 ml of water. Bring to a simmer and cook for 15 minutes, stirring now and then. You're after a thick, glossy, deep brick-red base.
5. 5Add the baby spinach in big handfuls, folding it through as each one wilts. Three to four minutes and it'll be silky and fully collapsed into the sauce.
6. 6Stir in the cream and return the paneer along with any resting juices. Heat through for 2 minutes, spooning the sauce over the cubes so they soak up the gravy. Scatter over the remaining garam masala.
7. 7Spoon into bowls. Serve the optional cooked rice and warmed naan alongside if using.

Per serving

kcal

595

protein

23.9g

fibre

5.1g

carbs

23.5g

fat

45.5g