This fresh, warming curry with creamy, cheesy paneer is the easy star of any dinner party.
Serves: 4
INGREDIENTS
Paste
4 cloves garlic
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 green chilli, roughly chopped
2 tablespoons water
Curry
¼ cup vegetable oil
2 teaspoons cumin seeds
1 tablespoon garam masala
1 teaspoon sea salt
¼ teaspoon cayenne pepper
800 grams frozen spinach
⅓ cup cream
⅓ cup fresh coriander, roughly chopped
300 grams paneer, cut into 3cm squares
METHOD
Paste: Put the garlic ginger, chilli and water in a small food processor and whizz to a paste.
Curry: Heat 2 tablespoons of the oil in a large deep frying pan and cook the cumin seeds for 1 minute. Add the paste and cook over a medium heat for 5 minutes. Add the garam masala, salt, cayenne pepper and spinach and cook, stirring occasionally, until softened. Add the cream, cook for 3-4 minutes then add the fresh coriander and use a stick blender to whizz to a thick purée.
While the spinach is cooking, heat the remaining oil in a separate frying pan and cook the paneer over a medium heat for around 8 mins, turning so they become golden all over. Add to the spinach and cook for 2-3 mins to heat through.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!