Nisha Katona's scrumptious spinach and paneer curry
Nisha's 30 minute powerhouse paneer & spinach curry is rich in sweet and savoury flavours and a great veggie option for the midweek.
Paneer and spinach curry
Serves 4-6
Ingredients
100ml of vegetable oil
1 tsp cumin seeds
1 onion finely diced
5 cloves of garlic, peeled and crushed
5 cm piece of ginger, peeled and grated
2 tsp dried fenugreek leaves
2 tbsp garam masala
1 tsp turmeric
Optional, ¼ tsp chilli powder
150g tomato puree
500ml of water
1 tsp salt
1.5 tbsp sugar
2 cups of frozen peas
Handful of chopped baby leaf spinach
2 blocks of shop bought paneer, chopped into cubes
100ml crème fraiche (you can use low fat creme fraiche if you prefer)
To serve
Handful of freshly chopped coriander
1 tbsp pomegranate seed
Rice, cooked to packet instructions
Method
1. Start a pan on a high heat, then add a dash of the oil and when the oil is hot add the cumin seeds, frying to almost black. Turn the heat down to medium-low, then add the rest of the oil, followed by the onions, garlic and ginger. Cook until the onions have turned golden and sweet.
2. Next add the spices and then the tomato puree. Allow to cook for a couple of minutes on a bright heat making sure the tomato puree is beginning to cook through a little. Now add the water. Add the sugar and salt, then bring the pan to the boil and remove from the heat. Blend the sauce if you like, until silky smooth, for about 1 minute.
3. Return the pan to the heat with the blended sauce, add the peas, spinach and paneer, and simmer on a medium heat for around 10 minutes, until the cheese has softened.
4. Turn off the heat of the curry, and gently fold in the crème fraiche.
5. Garnish with freshly chopped coriander and the pomegranate seeds. Serve with rice.