Apetina® Paneer and Spinach Curry

  • Cook: 20 min


  • 3 tbsp vegetable oil
  • 1 onion , peeled and finely chopped
  • 2 cloves garlic , peeled and finely chopped
  • 3 cm piece of ginger , peeled and shredded
  • 2 tsp ground ground cumin seeds
  • 1 tsp ground ground turmeric
  • 2 tsp ground ground coriander
  • 2 tsp garam masala
  • 2 red peppers , de-seeded and cut into chunks
  • 450 g Apetina® Paneer , cut into 2cm cubes
  • 2 tbsp tomato purée
  • 500 g fresh spinach

To Serve

  • Fresh ground coriander
  • 1 lemon
  • basmati rice

Heat the vegetable oil in a large frying pan. Add the onion and cook for 5 minutes over a medium heat until soft. Add the garlic and ginger and cook for a further two minutes.

Add the cumin seeds and cook for one minute. Add the ground coriander, turmeric and garam masala. Cook for two minutes, stirring continuously.

Now, add the peppers and Apetina® Paneer and cook for three minutes. Stir in the tomato puree and cook for a further one minute. Add 100ml water and bring to a simmer. If the mixture is too dry, add a little more water.

Fold in the fresh spinach and cook until the spinach is just wilted.

Serve on a bed of basmati, garnished with coriander and a squeeze of lemon


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