CURRY QUEST
GOLDEN PANEER
Sensational tangy spinach curry
Serves 6
red onion 1
garlic 2 cloves
ginger 1 x 4 cm piece
fresh green chillies 2
olive oil
garam masala 1 heaped t
mango chutney 1 T
spinach 200 g
natural yoghurt 4 T
paneer cheese 200 g
ground turmeric 1 heaped t
GET AHEAD: You can make this on the day, if you prefer. Peel the onion, garlic and ginger. Finely slice the onion, 1 clove garlic, half the ginger and 1 chilli. Place in a non-stick frying pan on a medium heat with 1 T olive oil. Fry for 5 minutes, stirring regularly, then stir in the garam masala and mango chutney, followed by the spinach. Let it wilt, then tip the contents of the pan into a blender. Add 2 T yoghurt, blitz until smooth, then season to perfection, tasting and tweaking. Cool, cover and refrigerate overnight. Meanwhile, chop the paneer into 2 cm chunks and place in a bowl with the turmeric and ½ T oil. Finely grate over the remaining garlic and ginger and toss gently to coat. Cover and marinate in the fridge overnight.
