|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
This creamy curry is lightly spiced and can be served with naan bread or boiled rice.
- 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.
- 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.
Paneer is an Indian cheese now available in larger supermarkets or Asian specialist shops