- Freezable
- Vegetarian
- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 3 tbsp extra virgin olive oil
- 500g paneer cut into cubes (or ricotta, cut into cubes and grilled in the oven)
- 4 cloves of garlic, blended
- 5cm ginger, blended
- 2 onions, blended
- 3 heaped tsp ground coriander
- 1 ½ heaped tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp dried chilli (optional)
- 2 x 400g tins chopped tomatoes
- 1 tbsp dried fenugreek (optional)
- 1 medium aubergine, cubed
- 3 peppers, cut into large chunks
- 100g spinach
- 1 tbsp ground garam masala
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Method
Step 1
Heat 1-2 tbs of oil in a pan and fry the paneer cubes, until lightly browned. Set aside to cool.
Step 2
Add the garlic, ginger, and onion to a blender or food processor and puree. Transfer the puree to the pan and stir for 1-2mins.
Step 3
Add the cumin, coriander, and turmeric to the pan and stir, until a thick paste forms.
Step 4
Add the tinned tomatoes, chilli, and fenugreek (if using) to the pan and season with salt and pepper.
Step 5
Cook on medium heat for 5mins, or until slightly thickened.
Step 6
Add the paneer, aubergine, and peppers to the pan and cook for 10-15mins, or until vegetables are cooked through.
Step 7
Add the spinach and garam masala, stir to incorporate.
Step 8
Serve with chopped coriander.
