About the Recipe
The creaminess of the paneer is something I can never get over. The first time I tried this was in Cape Town, South Africa on a school ‘day-out’ and I still remember the deliciousness of the paneer I had.
The ingredients required to make a curry are in the UK now broadly available which is always a bonus!
Ingredients
Oil
Spices: 1 teaspoon turmeric, chilli powder (I substituted crushed chilli and it tasted very nice), 1 teaspoon garam masala
1 onion (either finely sliced or follow instructions)
3 cloves garlic
Thumb-sized piece of ginger (grated or follow instructions)
1 packet of paneer cut into bit-sized cubes
500g spinach (if frozen defrost and drain, if not blanch)
2-3 green chillis (include seeds if you want; it doesn't have to be green chillis if you don't mind little specs of red)
Preparation
Fry your paneer with the turmeric until each side is slightly browned then set aside.
Either blend the aromatics (ginger garlic onion and chilli) or finely grate if you don't have a blender.
Fry the onion with a little pinch of salt until it starts to go golden. Add the garam masala, cook for a few minutes then spinach then add your paneer. Once the paneer is hot it is ready to serve!