This is a quick and healthy recipe from my cousin Bharti. She comes from a family of incredible cooks and you will see a few of her recipes coming through in the coming months.
I have lots of happy memories from my childhood of time spent with Bharti including:
- my first roadtrip (aged 7) to Blackpool with her, her sister Daksha and husband Nitin
- cutting my knee open on her exercise bike (aged 7 - it was an exciting summer and I have a great scar as a souvenir)
- my first ride on a rollercoaster at Alton Towers (aged 8)
- playing my first computer game with her husband Nitin (it was on a Commodore 64 - I'm showing my age now...).
Serves 2 - 3 as a main course
- 1 tablespoon light tasting vegetable oil
- 125 grams paneer - cut into approximately 1 cm x 1.5 cm pieces
- 1/4 teaspoon cumin seeds
- 1 small onion - finely chopped
- 225 grams canned chopped tomatoes
- 1 clove garlic - crushed
- 1 green chilli - finely chopped
- 5 grams ginger - peeled and grated
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 100 grams baby spinach - washed
- 150 milllitres water
- Heat the oil in a wok.
- Shallow fry the paneer until it is golden brown on all sides.
- Remove the paneer from the wok and place it on a plate.
- Now add the cumin seeds to the wok and let them cook for a minute or two.
- Add the onion, stir well and cook until it is soft and starting to colour slightly.
- Now add the tomatoes, garlic, green chilli, ginger, red chilli powder, turmeric and salt. Stir well and let the mixture cook for 5 minutes.
- Return the paneer to the pan and mix again. Let the paneer cook in the sauce for 3 - 4 minutes.
- Add the spinich and water and mix very well.
- Let the curry cook for 5 to 7 minutes or until the spinach is tender.
- Serve hot with rice or bread.