Method

A beautiful mild paneer curry – with Gujarati masala spices!

-Place a large pan on a medium heat with a drizzle of olive oil – fry the paneer, turning on both sides until golden, put aside in a bowl.

-Use the same pan, add a little more oil if needed and add the onions and garlic – cook for 5 minutes then add the spice mix. Stir for a minute.

-Pour in the tomatoes, paste and chickpeas – cook on low for around 20 minutes 0r until the chickpeas are tender.

-Add the coconut milk and stir through and cook for a further 10 minutes

-Add wilted spinach and salt and pepper

-Garnish with Coriander and serve with rice or naan