Rosie says: “That is my go-to Indian takeaway order, however I’m typically left upset by what I get, so I got here up with my very own supereasy model, which implies consistency each time.

“I make a spice combine to coat and marinade the paneer – it types a scrumptious crust on the cheese and types the premise of the spinach sauce. The frozen spinach actually does the remainder of the work and creates a clean, scrumptious, contemporary base.”

Serves 4

Prep 10 minutes

Prepare dinner 25 minutes

Substances

  • 1 tbsp floor cumin
  • 2 tsp floor turmeric
  • 1½ tsp chilli powder
  • 1½ tsp floor coriander
  • beneficiant pinch of salt
  • 2 x 250g packs paneer, minimize into 2cm cubes
  • light-flavoured oil, for frying
  • 1 onion, finely chopped
  • 1 inexperienced chilli, chopped
  • 3 garlic cloves, grated
  • handful of coriander, leaves and stalks separated and chopped
  • 500g frozen spinach
  • 100ml double cream

For the kachumba salad:

  • ½ cucumber, halved lengthways
  • 4 ripe tomatoes, halved
  • ½ small onion, finely chopped
  • pinch of cumin seeds, bashed
  • sea salt and freshly floor black pepper

For the mint sauce:

  • 150g plain yoghurt
  • 2 tsp shop-bought mint sauce
  • sea salt and freshly floor black pepper

To serve:

  • mango chutney, naan bread or chapatti and/or rice

Technique

First, make the kachumba salad. Use a teaspoon to scoop the seeds out of the cucumber and tomatoes, then finely chop them into small cube. Switch to a bowl, together with the onion and cumin seeds. Season and blend collectively. Put aside.

In a separate bowl, make the mint sauce. Combine collectively the yoghurt and mint sauce with some seasoning, and put aside.

In a medium mixing bowl, combine collectively the bottom spices with a beneficiant pinch of salt. Tip half of the spice combine out right into a small bowl and put aside. 

Flippantly moist your fingers with water, then toss the paneer within the remaining spice combine till effectively coated (the water out of your fingers will assist the spices follow the paneer).

Warmth a beneficiant glug of oil in a big non-stick frying pan with a lid set over a medium–excessive warmth. Add the paneer and prepare dinner on all sides for two–3 minutes, turning regularly, till golden and a crust has fashioned. Take away from the pan and put aside.

Add a tablespoon of oil to the pan, then add the onion and fry for 3 minutes till beginning to soften. Tip within the chilli, garlic, coriander stalks and the remaining spice combine, and fry for 1 minute, or till aromatic.

Dot the frozen spinach over the floor of the pan, cowl the pan with the lid and prepare dinner for 12 minutes, stirring midway by way of. Stir within the cream, return the paneer to the pan, and warmth by way of.

Serve with the kachumba salad and mint sauce, together with some mango chutney and bread or rice, should you like.

Make forward

You possibly can coat the paneer within the spice combine as much as a day forward and maintain it within the fridge – even higher flavours will develop. That is nice reheated and might be made as much as 2 days prematurely.

The shortcut

Utilizing frozen spinach means no washing leaves, no wilting, and no blitzing to a sauce – faster to make than to order a takeaway. The added mint sauce and salad helps to get the takeaway really feel at house.

From The Shortcut Prepare dinner: Basic Recipes And The Ingenious Hacks That Make Them Sooner, Less complicated And Tastier by Rosie Reynolds (£15, Hardie Grant), out now

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