Paneer and Spinach curry

Name: Paneer and Spinach curry
Yield: 2 people
Cuisine: British
Ingredients: 2 small onions; Butter; 1 cinnamon stick/ 1 tsp ground cinnamon; 4 cloves/ 1 tsp ground cloves; 2 tsp ginger paste/ 2cm fresh ginger; 2 tsp garlic paste/ 2 garlic cloves crushed; 2 tsp ground tumeric; 2 tsp ground coriander; 1 1/2 tsp chilli powder; 2 tbsp tomato puree; Oil; 2 block paneer; 15-20 cherry tomatoes; Large handful of spinach

Hayley Bradley @Hayley_eats

Bristol, UK

An easy meat free curry. It’s also gluten free and relatively low in calories. I used ginger paste and garlic paste to make it even easier.

Hayley Bradley @Hayley_eats

Bristol, UK

An easy meat free curry. It’s also gluten free and relatively low in calories. I used ginger paste and garlic paste to make it even easier.

Saved

Ingredients

2 people

2small onions
Butter
1cinnamon stick/ 1 tsp ground cinnamon
4cloves/ 1 tsp ground cloves
2 tspginger paste/ 2cm fresh ginger
2 tspgarlic paste/ 2 garlic cloves crushed
2 tspground tumeric
2 tspground coriander
1 1/2 tspchilli powder
2 tbsptomato puree
Oil
2 blockpaneer
15-20cherry tomatoes
Large handful of spinach

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Steps

1

Finely dice the onions. Heat a large knob of butter in a pan (large enough to make the whole curry) and gently fry the onions for 5 minutes.
2

Add the cinnamon and cloves and stir on a low heat for 5 minutes
3

Add the ginger and garlic and stir for another 5 minutes.
4

Add the tumeric, coriander and chilli and fry for a minute. Add the tomatoe puree and cherry tomatoes. Add water until it becomes saucy. Bring to the boil and simmer for 20 minutes. Stir regularly.
5

Heat some oil in another pan. Cut the paneer into cubes and fry until golden.
6

Add the paneer to the sauce and cook for another 10 minutes. Add the spinach and stir through until it wilts. Season with salt and serve with rice and fresh coriander.