Thumb size piece of fresh ginger, grated or chopped small
3 cloves of garlic, crushed
1 tsp cumin powder
1 tsp coriander powder
2 tsp turmeric powder
1 red chilli, sliced (seeds removed if you don’t like spice)
1 tsp sea salt
1 tsp sugar
1 can chopped tomatoes
2 tsp tomato purée
3 large handfuls of fresh spinach
A small bunch coriander, finely chopped
Juice of a lemon
2 tbsp flaked almonds
Method
For the cheese, get a ziplocked sandwich bag and add the cubed cheese with the semolina & garam masala and shake until cheese cubes are coated. Set aside while you prepare the curry.
Melt the butter in a large pot or a skillet. Add the onion and sauté until softened.
Add the garlic, ginger & tomato pureé and stir until fragrant. Add all the spices, salt and chilli.
Add the chopped tomatoes and the sugar.
Stir all together and simmer on a low heat for 10 mins.
While your curry is cooking, heat up a pan with oil. Add the paneer cubes when hot. Toss regularly until crispy and golden on each side (about 7-10 minutes). Set aside once cooked.
By now your sauce should be ready. Add your spinach and stir until wilted and incorporated into the sauce.
When you are about to serve, toss in the crispy paneer to your curry. Sprinkle with some coriander and flaked almonds. Serve with some basmati rice and a wedge of lemon
