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Paneer masala

Celia Brooks Brown from Great Food Bites
Spicy, fragrant vegetables combine with paneer and coconut to make this delicious Indian inspired dish from Celia Brooks Brown

Paneer masala

Method

1. Grind the coriander, cardamom and cumin seeds with a pestle and mortar.

2. Heat a frying pan until hot, add the spices and toast until fragrant. Add the oil, cashew nuts and turmeric and fry until the cashews start to brown.

3. Add the chillies, onions, garlic, ginger and green peppers. When the onion starts to brown, add coconut and paneer and fry until slightly brown.

4. Stir in the spinach and as soon as it wilts, remove from the heat. Stir in the yoghurt and serve immediately with chapattis.

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Serves: 4

Prep: 20 min
Cook: 10 min

Ingredients
1 tsp Coriander seeds
1 tsp cardamom seeds
1 tsp Cumin seeds
2 tbsp sunflower oil
50g cashew nuts
1 tsp Turmeric
2 red chillies, split
2 red onions, sliced
3 garlic clove, sliced
4cm knob fresh ginger root, chopped
2 green peppers, cut in chunks
50g desiccated coconut
300g paneer, cut into small dice
200g Spinach, washed and chopped
150ml thick creamy yogurt