Curry Masala (see masala recipe)
800 g fresh spinach leaves (or 2 large bunches)
1 tsp garam masala powder
½ cup fresh Coriander
Paneer (Indian Cheese)
1
Make up the curry masala.
2
Thoroughly wash and chop the spinach leaves.
3
Add to the curry masala and cook for 10 minutes.
4
Once cooked take off heat. Use a hand blender and cover pan with tea towel to stop splashes of curry.
5
When all blended add in the paneer, Leave to heat for 5 mins for the cheese to soften. Add the garam masala and fresh coriander.
6
Serve!
Notes
Tip: Use fewer tomatoes in the masala of this curry, to make it a little dryer.
Ingredients
Curry Masala (see masala recipe)
800 g fresh spinach leaves (or 2 large bunches)
1 tsp garam masala powder
½ cup fresh Coriander
Paneer (Indian Cheese)