Paneer makes the best vegetarian Indian meal, served here with spinach and plenty of Indian spices. Serve with rice and naan on the side
Ingreadient
- 1 block paneer, cut into cubes
- for frying oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 cloves, ground
- 1 tsp turmeric
- 165ml tin coconut milk
- 100g young spinach, chopped
- to serve rice
- to serve naans
- a small chunk ginger, roughly chopped
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 red chilli, roughly chopped
Direction
- Whizz the paste ingredients together in a small food processor (use a splash of water if you need to help it along). Fry the paneer cubes in 1 or 2 tbsp oil in a non-stick pan until golden. Scoop out and drain on kitchen paper, then add the paste to the pan and fry for a couple of minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and paneer and simmer for 10 minutes. Stir in the spinach and cook for 3-4 minutes until wilted. Season and serve with rice and warmed naans.
