Tomato-Spiced Paneer Curry with Naan

Serves 4

Time 45 minutes

Ingredients

For the Paneer

250g paneer, cut into 2 cm cubes

1 tbsp extra virgin olive oil 

1 tsp garam masala

½ tsp ground cumin

¼ tsp turmeric

¼-½ tsp chilli powder 

Pinch sea salt

Squeeze of lemon juice

For the Curry

1 tbsp extra virgin olive oil 

1 brown onion, finely chopped

2 garlic cloves, crushed

1 tbsp grated fresh ginger

1 tsp garam masala

1 tsp ground cumin

½ tsp turmeric

¼ tsp chilli powder (optional)

2 tbsp tomato paste

400g can of diced tomatoes

½ cup vegetable stock

½ cup milk  & ¼ cup Greek yoghurt, whisked together

1 small zucchini, diced 

1 cup baby spinach leaves

1 tsp honey

Juice of ½ lemon

Salt and pepper, to taste

To Serve

Naan, heated per packet instructions

Fresh coriander leaves

Toasted slivered almonds 

Method

In a bowl, toss paneer with extra virgin olive oil, garam masala, cumin, turmeric, chilli powder, salt and lemon juice. Set aside for 10-15 minutes while you prep the curry base.

Heat a non-stick pan over medium heat. Add the marinated paneer and cook 2-3 minutes on each side until golden. Remove and set aside on a plate.

In the same pan, add a drizzle of extra virgin olive oil and sauté onion, garlic and ginger for 3-4 minutes until softened and fragrant.

Stir in garam masala, cumin, turmeric and chilli powder. Cook for 30 seconds to release their aromas.

Add tomato paste, stirring it into the spices, then add diced tomatoes, zucchini, and water or stock. Simmer 8-10 minutes until slightly thickened.

Stir in the milk/yoghurt and honey/maple syrup. Heat through (without boiling) for a few minutes until smooth and glossy.

Return paneer to the pan and fold through spinach. Let it wilt gently in the residual heat. Squeeze over lemon juice and season to taste.

Spoon curry into bowls and scatter with coriander and nuts. Serve hot with warm naan.