RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS :

• 1 cup Massel liquid vegetable stock
• 200gm paneer, cut into 2cm cubes
• 2 long green chillies, roughly chopped
• 3cm piece ginger, peeled, roughly chopped
• 3 cloves garlic, peeled, roughly chopped
• 1 large red onion, roughly chopped
• 2 large ripe tomatoes, blitzed
• 200gm frozen spinach, thawed
• 2 tsp. coriander seed
• 2 tsp. cumin seed
• 1 tsp turmeric
• 1 tsp garam marsala
• 1 tsp KEEN’S Chilli Blend
• ¼ cup Cobram Light Olive oil

METHOD :

• In a mortar and pestle, combine coriander seeds and cumin seeds and pound to breakdown.
• In a food processor combine KEEN’S Chilli Blend, ginger, garlic and red onion and blitz into a chunky paste.
• Heat Cobram Light Olive oil in a wok over high heat. Add pounded coriander and cumin seeds and fry off for approximately 1 minute until aromatic. Add chilli/onion paste and fry off, stirring continuously for approximately 5 minutes until slightly darkened in colour. Add tomato puree and powdered spices, stir to combine. Cook sauce down for a further 7-10 minutes until it deepens in colour and there is no longer any steam rising from the wok. Add thawed spinach, combine well and warm through.
• Transfer sauce to a blender and add vegetable stock. Blitz on high to reach a smoother consistency.
• Transfer back to wok over a medium-high heat. Add paneer and allow cheese to warm through, approximately 2-3 minutes.
• Serve with cauliflower rice or steamed basmati.