Paneer is a fresh, unsalted white cheese commonly used in Indian cooking. Carla's version of this classic Indian dish combines cubes of fried paneer with a richly spiced tomato and spinach gravy.
30 Minutes. Vegetarian. Gluten Free. Sugar Free.
1 brown onion
75g baby spinach
2 garlic cloves
3/4 cup long grain rice
Using absorption method, cook rice. Place in saucepan with 1.5 cups cold water. Bring to the boil until liquid has completely absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.
Cut paneer into 2cm cubes. Heat a non stick fry pan to medium heat with a drizzle of olive oil. Add paneer and cook each piece until lightly browned on all sides. Remove and place on paper towel to and set aside.
Prepare vegetables & cook curry
Finely dice onion and tomatoes. Finely crush the garlic and grate the ginger. Heat a pan to medium heat with a good drizzle of olive oil. Add the onion, ginger and garlic. Cook for 2-3 minutes. Add spice mix and stir to coat onions. Add the tomatoes, season with salt and stir well. Cook for 3-4 minutes. Add paneer to pot, gently toss through the tomatoes. Add 1.5 cups hot tap water and bring to boil. Cover and reduce to a simmer for 10 minutes. Gently stir through the roughly chopped spinach and cook for a further 8-10 minutes until thickened. Remove from heat.
Plate rice then spoon over curry.
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