This fresh, warming curry with creamy, cheesy paneer is the easy star of any dinner party.
Serves: 4
INGREDIENTS
Paste
4 cloves garlic
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 green chilli, roughly chopped
2 tablespoons water
Curry
¼ cup vegetable oil
2 teaspoons cumin seeds
1 tablespoon garam masala
1 teaspoon sea salt
¼ teaspoon cayenne pepper
800 grams frozen spinach
⅓ cup cream
⅓ cup fresh coriander, roughly chopped
300 grams paneer, cut into 3cm squares
METHOD
Paste: Put the garlic ginger, chilli and water in a small food processor and whizz to a paste.
Curry: Heat 2 tablespoons of the oil in a large deep frying pan and cook the cumin seeds for 1 minute. Add the paste and cook over a medium heat for 5 minutes. Add the garam masala, salt, cayenne pepper and spinach and cook, stirring occasionally, until softened. Add the cream, cook for 3-4 minutes then add the fresh coriander and use a stick blender to whizz to a thick purée.
While the spinach is cooking, heat the remaining oil in a separate frying pan and cook the paneer over a medium heat for around 8 mins, turning so they become golden all over. Add to the spinach and cook for 2-3 mins to heat through.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!