This vegetarian curry uses paneer, a mild, protein-rich cheese that holds its shape when cooked. I am really chuffed with the flavour and nutritional value of this dish! What’s more, both my daughter and husband loved this dish too so it is sure to become a regular in our household. Despite the long list of ingredients, it is an easy curry to make. This provided 2 adult and 2 toddler sized portions.
- Sunflower, vegetable or nut oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 cardamon pods, split
- 1 onion, chopped
- 1cm fresh ginger, chopped finely or grated
- 2 garlic cloves, finely chopped or crushed
- 2 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp tumeric
- 1 tsp agave syrup
- 1 tbsp tomato puree
- 200g paneer cheese, cubed
- 100g frozen peas
- 100g frozen spinach (this was equivalent to 4 cubes)
- 4 tbsp single cream or natural yoghurt
- Fry the mustard seeds, cumin seeds and cardamon pods for a couple of minutes in a large pan.
- Add the onion, ginger and garlic and fry for a further 5 minutes (so that the onion begins to soften).
- Add the remaining spices (ground coriander, cumin, and tumeric) and stir well.
- Add the tomato puree, the agave syrup, 200ml of water, the paneer cheese, peas and spinach. Mix then cover, bring to the boil and simmer for 20 minutes. The peas and spinach should be cooked.
- Add the cream or yoghurt and mix together. Remove the cardamon pods (if you are able to find them!) and serve with rice.