Paneer Curry

2 standard portions

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Ingredients

• 1 tbsp Olive oil
• 1 Red onion (thinly sliced)
• 200 g Paneer (cut into cubes)
• 1 Green bell pepper (cut into chunks)
• 1 Red bell pepper (cut into chunks)
• 2 Tomatoes (cut into wedges)
• 3 Garlic clove (crushed)
• 1 tsp Cumin
• 2 tablespoons Curry powder
• 0.5 tsp Red chilli flakes
• 5 g Fresh coriander (cilantro) (finely chopped)
• 30 g Tomato puree
• 1 pinch Sugar
• 15 g Fresh ginger (grated)
• 200 ml boiling water
• 1 Vegetable stock cube
• 2 tablespoons Mango chutney
• 60 g Spinach

Method

1. Heat 1 tbsp Olive oil in a large pan over a medium-high heat. Add 1 Red onion and a pinch of salt and cook until softened - about 3-4 minutes.
2. Add 200 g Paneer, 1 Green bell pepper, 1 Red bell pepper and wedges of 2 Tomatoes. Cook for a further 5-6 minutes until the paneer has started to turn golden. Stir regularly.
3. Meanwhile dissolve 1 Vegetable stock cube in 200 ml boiling water and add the 30 g Tomato puree and 1 pinch Sugar. This is your tomato stock.
4. Add 3 Garlic clove, 15 g Fresh ginger, 2 tbsp Curry powder, 1 tsp Cumin and 0.5 tsp Red chilli flakes to the paneer and vegetables. Stir well.
5. Add 2 tbsp Mango chutney and tomato stock. Mix well and simmer for 2-3 minutes.
6. Mix in 5 g Fresh coriander (cilantro) and stir.
7. Finally, add 60 g Spinach. Cook until the spinach has wilted.