1 green chilli, chopped
1 tsp MA’s Ginger paste
½ tsp MA’s Garlic Paste
2 tsp MA’s Coriander Powder
2 tsp MA’s Cumin seeds, crushed
2 bunches spinach, roughly chopped
200g paneer, cut into 3 cm cubes
1 large onion, ?nely chopped
2 tomatoes, chopped
125 ml cream
2 tbls oil
Salt and pepper to taste
Add green chilli, ginger, garlic, coriander, cumin, and half the spinach with 60 ml water to a food processor. Make a rough paste, add more water to loosen if desired.
Heat 1 tbls oil in a large frying pan over a high heat, add paneer and cook, turning occasionally until golden on all sides. Set aside.
Heat remaining 1 tbls oil, in the same pan, over medium heat & sauté the onions.
Then add spinach paste and cook until fragrant.
Add tomatoes, cream, remaining water & paneer. Cook until tomatoes are soft.
Add the remaining spinach to the curry & cook for 3 minutes.
Adjust salt and pepper & serve with naan or rice.
- If you prefer you can use MA’s Coconut Milk instead of cream