Ingredients
19 total- 225g paneer, cut into 2 cm cubes
- 120g natural yoghurt
- 2 tsp ginger paste
- 2 tsp garlic paste
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
- 0.5 tsp chilli powder
- 1 green chilli, finely chopped
- 1 tbsp sunflower oil (or ghee)
- 1 onion, sliced
- 1 tsp ground coriander
- 1 tbsp tomato purée
- 1 (400g) tin chopped tomatoes
- 100g spinach
- 120g frozen peas
- 3 tbsp (approx.) double cream
- 1 handful coriander, to serve (optional)
- 2 frozen parathas, cooked to pack instructions, to serve (optional)
Method
8 stepsStep 1
Put the cubed paneer in a bowl, cover with boiling water and leave to sit for 5 mins; drain and set aside. (This softens the paneer and helps it absorb the marinade.)
Step 2
To make the marinade, combine the yoghurt, 1 tsp each of ginger paste, garlic paste, turmeric, cumin and garam masala, the chilli powder and green chilli in a bowl; add the paneer and mix to coat. Leave to sit for 20 mins-1 hr.
Step 3
Heat the oil (or ghee) in a frying pan. Add the onion and cook on a medium-low heat for 10 mins, until softened and golden.
Step 4
Add the remaining garlic and ginger pastes; cook for a few mins. Stir in the ground coriander and the remaining turmeric, cumin and garam masala. Add a pinch of salt and a splash of water; cook for a few mins.
Step 5
Add the tomato purée, chopped tomatoes and half a tin of cold water. Simmer for 15 mins. Tip in the spinach and peas, and cook for 5-10 mins more.
Step 6
Meanwhile, add the paneer and marinade to a small frying pan; fry over a high heat for 1-2 mins, turning until golden all over.
Step 7
Stir the paneer and cream into the curry. Scatter with the coriander and serve with the parathas, if liked.
Step 8
Recipe Tip: Allow 5 mins extra time for soaking and 20 mins-1 hr extra for marinating.