Paneer sag makani curry

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Substantial enough to serve on its own, or can do with rice /naan
SERVES: 2
PREP TIME: 20 MINS
TOTAL TIME: 30 MINS

Ingredients

1x225g block paneer (we used Apetina), or lighter halloumi
1 tbsp curry powder or garam masala
200ml milk
2 tsp sunflower oil
15g butter
1 large or 2 medium onions, chopped
25g root ginger, grated, or 1 tbsp ginger paste
1x400gtin chopped tomatoes
15g ground almonds
200g baby leaf spinach
1 x 400g tin chickpeas, rinsed and drained
rice or naan bread to serve, optional 

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Step by step

  • Cut the paneer (or halloumi) into roughly 1.5cm dice and toss in a bowl with 1⁄2 tablespoon of the curry powder and a splash of the milk, to coat. Set aside.
  • Heat the oil and half of the butter in a large pan, stir in the onions and a pinch of salt, cover and cook for about 6 minutes until softening, stirring once or twice. Add 1⁄2 tablespoon of curry powder and the ginger and cook for 2 minutes until fragrant. Add the chopped tomatoes, almonds and the rest of the milk to the pan and simmer, uncovered for 5-6 minutes. If you like a smooth creamy sauce, blitz with a hand blender.
  • Mix the spinach, chickpeas and the spiced paneer into the sauce and simmer, covered for 5 minutes. Season to taste and serve with naan bread or rice if you like, although it's a filling dish as it is.



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