Suitable for Freezing
For the curry paste
- 4 cloves garlic, crushed
- 3 cm piece fresh ginger, peeled and finely chopped
- 1 red chilli, 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
- 200g basmati rice, rinsed and soaked in water for 30 mins
- 8g fresh coriander, chopped, to garnish
- Make the curry paste first by putting all the ingredients in a small food processor and blending together. Set aside.
- 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.
- 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.
- Meanwhile in a separate pan heat the remaining oil and fry the paneer on a moderate heat until it is golden on all sides.
- During the last 5 minutes of the sauce cooking time add handfuls of spinach and stir gently until wilted.
- 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.
- 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.
- Serve the curry in bowls with steamed basmati rice and a sprinkling of chopped coriander.
Nutrition per serving
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