Prep Time
10 Minutes
Cook Time
25 Minutes
Makes
4
Ingredients
-
4 MISSION Mini Naan, heated in microwave for 1 min on high
-
4 tbsp vegetable oil
-
250g paneer (Indian style cheese) or tofu, cut into 1.5cm dice
-
1 large onion, finely chopped
-
2 cloves garlic, crushed
-
1 tsp grated ginger
-
200g baby spinach leaves
-
1 small fennel bulb, trimmed & sliced
-
1 large tomato, diced
-
Spices:
-
2 tsp ground coriander
-
1 tsp ground cumin
-
½ tsp turmeric powder
-
1 tsp garam masala
-
2 cherry tomatoes, cut into quarters
-
1 red chilli, sliced
-
1 spring onion, julienned
Featured Product
Instructions
-
Step 1
Heat 2 tbsp oil in a non-stick frying pan over medium heat and add paneer. Cook the paneer until lightly golden then remove from pan and drain on kitchen paper. Set aside.
-
Step 2
Add remaining oil to pan and sauté onions for 5 minutes or until soft. Add the ginger and garlic and cook for 1 minute. Add the spinach, fennel, tomato and spices and season to taste with salt. Mix well. Cook until the fennel and spinach are very soft almost to a pulp. Mash vegetables into a coarse paste or leave pulp if you prefer the texture. Add the paneer cubes to the curry and mix through.
-
Step 3
To serve; place hot curry in a serving dish and garnish with tomatoes, chilli and spring onion. Serve with warm Mission Plain Mini Naan.