This easy side dish, featuring golden cubes of paneer spiced with cumin and chilli, will go down a treat on curry night and only takes 30 minutes to prepare
Ingreadient
- 1 tbsp coconut oil or ghee
- 450g paneer, cut into cubes
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 2 tbsp garlic and ginger paste
- 500g baby spinach
- plum tomato, chopped
- 1 tsp garam masala
- ½ lemon, juiced
- 75ml single cream
Direction
- Heat the oil or ghee in a frying pan over a medium-high heat and add the paneer. Cook for 4-5 minutes or until golden all over, then scoop out of the pan.
- Add the onion and chilli to the pan, along with the cumin seeds and turmeric, and cook gently for 5 minutes until beginning to soften. Then add the garlic and ginger paste and cook for another minute.
- Put the baby spinach into a large colander and pour over a kettle of just-boiled water, then tip into the frying pan along with the chopped plum tomato. Wilt for a few minutes before adding 1 tsp of garam masala, the cooked paneer, the juice of a lemon and 75ml of single cream. Season and bubble for a few minutes before serving.
