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Ingredients

40g butter
2 x 200g packets paneer, cut into 3cm pieces
1 brown onion, chopped
2 garlic cloves, crushed
1/4 cup tikka masala curry paste
1/2 teaspoon ground turmeric
1/2 teaspoon fennel seeds
1 cinnamon stick
400g can diced tomatoes
1 cup Massel vegetable liquid stock
120g baby spinach
2 tablespoons chopped fresh coriander
Coriander sprigs, to serve
Plain Greek-style yoghurt, to serve
Warmed naan bread, to serve

Method

Step 1 Melt half the butter in a large, deep frying pan over medium heat. Cook paneer for 1 to 2 minutes each side or until lightly browned. Transfer to a plate.
Step 2 Melt remaining butter in pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until golden. Reduce heat to low. Add garlic, curry paste, turmeric, fennel and cinnamon. Cook, stirring, for 30 seconds or until fragrant. Add tomatoes and stock. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until thickened. Stir in spinach and coriander. Cook for 3 minutes or until spinach wilts.
Step 3 Return paneer to pan. Cook for 1 to 2 minutes or until heated through. Top with extra coriander. Serve with yoghurt and warm naan.

One pan paneer and spinach tikka masala

How to make One pan paneer and spinach tikka masala

Ingredients

Method