Shopping list
25g (1oz) Benecol Olive Spread
150g (5½oz) Paneer (see tip), cut in cubes
1 tsp cumin seeds
2 tsp garam masala
2 green chillies, seeded and sliced
1 onion, peeled and sliced
2 tomatoes, quartered
100ml (3½floz)vegetable stock
100g (3½oz) spinach, washed
40g (1½oz) cream cheese
naan bread or boiled rice to serve (optional)

Spinach and paneer curry

10

PREP

15

COOK

Full

STANOLS

2

SERVES

Description

This creamy curry is lightly spiced and can be served with naan bread or boiled rice.

Method

  1. Melt the Benecol Olive Spread in a large frying and heat until sizzling.  Add the paneer and cook for 4-5 minutes turning the cubes regularly until golden and crispy on the outside.  Remove from the pan and set aside.
  2. Add the cumin, garam masala and chillies to the pan and stir fry for a minute, then add the onion and cook for 5 minutes until softened.  Add the tomatoes and cook for 3-4 minutes before adding the stock and the spinach.  Stir the leaves until they just wilt then add the cream cheese and mix in. Return the paneer to the pan and heat for a minute until hot then serve in bowls with the naan bread or rice if using.

Tip

Paneer is an Indian cheese now available in larger supermarkets or Asian specialist shops

Spinach and paneer curry

10

PREP

15

COOK

Full

STANOLS

2

SERVES

Shopping list
25g (1oz) Benecol Olive Spread
150g (5½oz) Paneer (see tip), cut in cubes
1 tsp cumin seeds
2 tsp garam masala
2 green chillies, seeded and sliced
1 onion, peeled and sliced
2 tomatoes, quartered
100ml (3½floz)vegetable stock
100g (3½oz) spinach, washed
40g (1½oz) cream cheese
naan bread or boiled rice to serve (optional)

Description

This creamy curry is lightly spiced and can be served with naan bread or boiled rice.

Method

  1. Melt the Benecol Olive Spread in a large frying and heat until sizzling.  Add the paneer and cook for 4-5 minutes turning the cubes regularly until golden and crispy on the outside.  Remove from the pan and set aside.
  2. Add the cumin, garam masala and chillies to the pan and stir fry for a minute, then add the onion and cook for 5 minutes until softened.  Add the tomatoes and cook for 3-4 minutes before adding the stock and the spinach.  Stir the leaves until they just wilt then add the cream cheese and mix in. Return the paneer to the pan and heat for a minute until hot then serve in bowls with the naan bread or rice if using.

Tip

Paneer is an Indian cheese now available in larger supermarkets or Asian specialist shops