Saag Paneer Curry

Directions

1. Add 2 tbsp veg oil to a non-stick pan and fry the paneer for 4-5 minutes on medium heat until lightly browned. Set aside.

2. Add 1 tbsp veg oil to a deep non-stick pan and fry the onions for 15 mins until brown. Stir frequently.

3. Add frozen Jalfrezi curry paste to the pan & cook for 3-4 mins.

4. Add tomatoes, spinach and 100ml water. Simmer for 10 mins.

5. Blend with a stick blender or food processor at this point if you want a smoother Saag curry. Feel free to leave the spinach leaves whole if you prefer.

6. Add the paneer back to the pan and cook for a final 2-3 mins.

7. Finish with a knob of butter, garnish with fresh coriander, and serve with rice or naan.