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Crunchy Palek Paneer

One of the best veg curries in the business. It combines the juicy mix of spinach and tomatoes with fried cubes of paneer, a delicious cheese used in many Indian dishes.

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Ingredients

2 tbsp cooking oil
2 medium onions finely chopped
100g Shemin’s Indian or Goan Curry Paste
400g can chopped tomatoes
400g young spinach leaves washed and drained if necessary
Freshly ground pepper

Paneer
Cooking oil for frying
9 tbsp semolina
800g paneer cut in pieces about the size of a stock cube
Squeeze of lemon juice, about 1 tsp

Method

Heat oil in a large saucepan. Gently fry the onions until they are soft and very lightly coloured, stirring regularly.
Add Shemin’s Curry Paste and cook gently for 1 minute adding a little water if the mixture gets too dry.
Add the chopped tomatoes to the pan and simmer gently for 20 minutes stirring regularly until the sauce is well reduced. Season with salt and pepper if necessary.
While the sauce is simmering, put the semolina and paneeer in a bowl and toss it all together until the cubes are lightly coated.
Add enough cooking oil to cover the base of a large non stick (if possible) frying pan and place it over a medium heat. Fry the cubes of paneer until they are browned and crisp on all sides.
Stir the spinach into the pan with the spicy tomato sauce and cook for 2-3 minutes until the leaves are wilted. Gently toss in the paneer. Add a squeeze of lemon juice and serve immediately.

Serves 4