Paneer Curry

The essentials

Ingredients

• 1 small onion
• 2 tbsp coconut oil
• 1/2 tsp paprika
• 1/2 tsp garam masala
• 1/2 tsp ground cumin seeds
• 1/2 tsp salt
• 3 ground cardamon pods
• 1 pack of paneer
• 1 tin of chickpeas
• Large handful of spinach
• 2 cloves crushed garlic
• 2 large tomatoes
• 125 ml water

Serves 4

Method

Fry off the onions and garlic in 1 tbsp oil until soft. Then add all the spices and fry all together on a low-medium heat until all mixed and you can smell the cooked spices.
Chop up the tomatoes and and stir them in. Keep on the low heat until the tomatoes soften.
At the same time take a frying pan and add 1 tbsp oil on a medium heat. Cut up the paneer into approximately 1 inch cubes. Add the paneer to the frying pan and fry on each side until they are golden.
Once the tomatoes are soft add the chickpeas and the water. Keep simmering on a medium heat for about 20 minutes.
Add in the paneer and stir through a handful of spinach.

A little bit extra:

This has such beautiful flavour that really it can be enjoyed by itself or with some rice. Paneer is a great source of calcium. Calcium, when consumed in moderation, may be beneficial for bone health. Paneer is also a good source of dietary protein and fat so can be enjoyed as part of a balanced meal.

 

One serving of our Paneer Curry will give you the following goodness:

Fats: 21g

Protein: 17g

Carbohydrates: 13.4g

Sugars: 2.8g

Calories: 325