US
Paneer sabji
Prep and cooking time: 25mins
Complex carb portions, per serving: 0
Freezable
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
Method
Heat 1-2 tbs of oil in a pan and fry the paneer cubes, until lightly browned. Set aside to cool.
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.
Add the cumin, coriander, and turmeric to the pan and stir, until a thick paste forms.
Add the tinned tomatoes, chilli, and fenugreek (if using) to the pan and season with salt and pepper.
Cook on medium heat for 5mins, or until slightly thickened.
Add the paneer, aubergine, and peppers to the pan and cook for 10-15mins, or until vegetables are cooked through.
Add the spinach and garam masala, stir to incorporate.
Serve with chopped coriander.
Second Nature special tip
To thin the sauce, add some water or vegetable stock to reach desired consistency.