Spinach, Pea and Paneer Curry

So today I decided to put two famous paneer curries into one.

Palak and matar paneer reinvented and super tasty. Using fresh spinach adds such a rich flavour. I can’t wait to delve in!

INGREDIENTS 

1 red onion chopped

1 tin tomatoes crushed 

2 cloves garlic minced

1 tsp ginger

1 tbsp oil

Pinch of asofoetida

Pinch of Mustard seeds

Pinch of Cumin seeds 

Little dried chilli flakes

1 star anise 

1 tsp cumin & coriander powder

1/2 tsp turmeric powder

Salt to taste 

1 tsp garam masala

1 tsp dried mango powder

I block paneer cubed 

1 bag fresh baby spinach pureed 

1 cup frozen peas

METHOD 

Heat the oil on a medium heat in a large saucepan with the mustard, cumin, chilli flakes, asofoetida and star anise. Once the seeds start to sizzle stir in the chopped onion, garlic and ginger

Reduce the heat to slow.  Add the tomatoes with the rest of the spices 

Combine and cook for 5 minutes. Place the paneer into the tomato base, cover and cook for 15 to 20 minutes stirring occasionally 

Last thing is to add the pureed spinach and peas. Cook off for a further 10 minutes and your curry is ready to eat!

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