Paneer and Spinach Tikka Masala

Ingredients

For the curry paste

• 4 cloves garlic, crushed
• 3 cm piece fresh ginger, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp garam masala
• 2 tbsp tomato puree
• 2 tbsp water
• 1 tbsp vegetable oil

For the main curry

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 large red pepper, deseeded and chopped
• 200g paneer, chopped into 2cm pieces
• 1 x 400g chopped tomatoes
• 200ml water
• 150g baby spinach
• 3 tbsp crème fraiche
• Salt and pepper, to taste

To serve

• 200g basmati rice, rinsed and soaked in water for 30 mins
• 8g fresh coriander, chopped, to garnish

Method

1. Make the curry paste first by putting all the ingredients in a small food processor and blending together. Set aside.
2. Warm 1 tbsp oil in a large frying pan over a medium heat. Add the curry paste, stirring for a minute to release the aroma of the spices. Add the onion and fry for 5 minutes until the onion softens and caramelizes. Add a splash of water if the pan looks dry.
3. Next add the pepper and fry for a further 3-4 minutes. Pour in the chopped tomatoes with 200ml of water and gently bring to the boil. Lower the heat and simmer covered with a lid for 15 minutes.
4. While the curry is cooking, start on the basmati rice. Drain the soaked rice and put it in a saucepan with 365ml of water. Bring to the boil, cover and simmer gently for 8 minutes.
5. Meanwhile in a separate pan heat the remaining oil and fry the paneer on a moderate heat until it is golden on all sides.
6. During the last 5 minutes of the sauce cooking time add handfuls of spinach and stir gently until wilted.
7. Remove the pan from the heat and stir the crème fraiche into the sauce along with the paneer. Return the pan to a gentle heat for a couple of minutes until the sauce is heated through and season to taste.
8. Serve the curry in bowls with steamed basmati rice and a sprinkling of chopped coriander.