• 2 tablespoons groundnut oil
  • 1 ready-chopped onion
  • 1 teaspoon ready-chopped garlic
  • 2 teaspoons ready-chopped ginger
  • 250 g (8 oz) paneer cheese
  • 2 tablespoons medium curry powder
  • 400 ml (14 fl oz) can coconut milk
  • 250 g (8 oz) frozen peas
  • 225 g (7½ oz) baby spinach
  • salt and pepper
  • naan breads, to serve

Heat the oil in a large saucepan and cook the onion, garlic and ginger over a low hear for 2–3 minutes. Meanwhile, cut the paneer into 1.5 cm (¾ inch) cubes.

Add the curry powder and cook for 1 minute, then stir in the paneer. Stir-fry for a further minute.

Pour over the coconut milk and add the peas. Cover and simmer for 4 minutes, until the peas are tender. Stir in the spinach and cook for a further minute, until the spinach has wilted. Season to taste and serve immediately with naan breads.

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