Paneer Curry

Prep Time – 10 mins

Cook Time – 35 mins

Serves 4

Ingredients:

• 4 tbsp vegetable oil
• 1 onion, diced 
• 2 garlic cloves finely chopped 
• 1 mild red chilli 
• 2.5cm piece of ginger
• 1 tbsp tomato puree 
• 1 tsp ground cumin 
• 1 tsp garam masala 
• 1 tsp hot curry powder 
• 400g tin chopped tomatoes 
• 100ml double cream 
• Salt and black pepper 
• 100g baby leaf spinach 
• 250g paneer 
• 100g frozen petit pois
• Caster sugar, a pinch of 
• Squeeze of lemon juice
• Basmati rice to serve

1. Cook the rice according to the packet instructions, once cooked drain the rice and pour hot water over it to get rid of the starch
2. While the rice is cooking, heat 2 tablespoons of the vegetable oil in a large saucepan over a medium heat, then add the onion, garlic, chilli and ginger and sauté for 3-4 minutes until the onion is soft and translucent then, add the tomato puree, cumin, garam masala and curry powder. Cook for 30 seconds, then add the tinned tomatoes and the double cream
3. Season the well with salt and black pepper, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes. Rince the spinach leaves
4. Meanwhile, heat the remaining vegetable oil in a frying pan over a medium-high heat. Add the paneer and fry it, turning it frequently, until golden brown and crisp all over. Add the paneer to the curry
5. Return the curry to the boil and then reduce the heat and simmer for a further 10-15 minutes. Add the frozen petits pois and spinach, return to the boil and simmer for just a few minutes until the peas are cooked and the spinach has wilted
6. Add the sugar and a small squeeze of lemon juice, check the seasoning and serve with rice.