Back to normality today, arriving home from our travels, we’re comforting ourselves with the routine of a Friday night curry. This traditional Indian cheese and spinach curry is the perfect antidote to tiredness and travellers remorse being quick, easy and yummy.
Ingredients (serves 2):
- 250g paneer, chopped into 1cm cubes
- 500g spinach
- 1 x onion, finely chopped
- 2 x green chillis, chopped
- 3 x garlic cloves
- Thumb-sized piece of ginger, peeled and roughly chopped
- 1 x tsp turmeric
- 1 x tsp garam masala
- Sprinkling of chilli powder
Toss the cheese in olive oil, turmeric and a smattering of chilli powder then fry until golden brown (approx 8-10 minutes). Set aside.
Rinse the spinach in a colander and pour boiling water over. Leave to cool and wring out as much water as possible in a tea towel. Roughly chop.
Combine the onion, chilli, garlic and ginger together in a food processor. Fry in the same pan as used previously for the cheese for a few minutes. Add the garam masala, followed by the spinach, along with 100ml water.
Cook for 5 minutes, stirring through the cheese for the final few minutes of cooking.
Serve with rice and chapatis.