Swap out the fresh spinach for frozen, if you like.
Together
By Jamie Oliver
Not Too Tricky
serves 6
Recipe From
Ingredients
1 red onion
2 cloves of garlic
4cm piece of ginger
2 fresh green chillies
olive oil
1 heaped teaspoon garam masala
1 tablespoon mango chutney
200g spinach
4 tablespoons natural yoghurt
200g paneer cheese
1 heaped teaspoon ground turmeric
Top Tip
Complete your curry night feast with Fragrant squash curry, Smoky aubergine daal, Fluffy coconut rice, Fennel naan, Refreshing chopped salad, Mango chutney, Carrot raita and Minted mango fro-yo.
Method
- Peel the onion, garlic and ginger. Finely slice the onion, 1 clove of garlic, half the ginger and 1 chilli. Place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Fry for 5 minutes, stirring regularly, then stir in the garam masala and mango chutney, followed by the spinach. Let it wilt, then tip the contents of the pan into a blender. Add 2 tablespoons of yoghurt, blitz until smooth, then season to perfection, tasting and tweaking.
- Meanwhile, chop the paneer into 2cm chunks and place in a bowl with the turmeric and ½ a tablespoon of oil. Finely grate over the remaining garlic and ginger and toss gently to coat.
- Fry the paneer in a non-stick frying pan, turning with tongs until golden all over. Prick the remaining chilli and blacken alongside, then remove. Pour in the spinach sauce and simmer for 5 minutes, loosening with splashes of water, if needed.
- Ripple through the remaining 2 tablespoons of yoghurt, then serve with the blackened chilli and an extra sprinkling of turmeric, if you like.
Feel free to marinate the paneer overnight, if you like. You can also make the spinach sauce the day before and refrigerate until needed.
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