About this recipe:Cubed paneer is cooked to perfection with fresh spinach and the perfect balance of spices. Serve with some fluffy rice for a complete vegetarian meal.
225g paneer, cubed
2 tablespoons rapeseed oil, divided
1 teaspoon cumin seeds
280g fresh spinach
1 large tomato, diced
3 cloves garlic
2 dried red chillies, or to taste
1 tablespoon chopped fresh root ginger
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 pinch salt to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Heat a frying pan coated with cooking spray over medium heat; fry the paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
Heat 1 tablespoon rapeseed oil in the same frying pan used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chilli peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
Bring spinach mixture to the boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
Transfer spinach mixture to a blender or food processor; puree until smooth.
Heat remaining 1 tablespoon rapeseed oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.