Did You Spot Any Nuances in the Way I Eat My ‘indian Food

• jumlah masa: 19 minutes

Bahan-bahan

1 bag spinach (approx. 235g)

1 tin chopped tomatoes

1 tin chickpeas, drained and rinsed

1 finely chopped onion

3 cloves garlic

1 pack paneer (approx. 250g), cubed

3 tbsp oil

1 tsp cumin seeds

½ tsp mustard seeds

½ tsp turmeric

1 tsp ground cumin

½ tsp ground coriander

2 tsp Kashmiri chilli powder

1 tbsp garam masala

Salt to taste

Squeeze of lemon

Arahan

Blitz the base:

In a blender, blitz the spinach, garlic, and tinned tomatoes into a smooth puree. Set aside.

Temper the spices:

Heat the oil in a pan. Add cumin seeds and mustard seeds, letting them sizzle until fragrant. Then add the onions, let them soften and brown slightly.

Add the spices:

Stir in turmeric, ground cumin, ground coriander, and Kashmiri chilli powder. Cook for about 60 seconds to release the flavours.

Add the puree:

Pour in the spinach-tomato mixture. Mix well, cover, and simmer on medium heat for 10–15 minutes, stirring occasionally.

Add the chickpeas and paneer:

Once the sauce has thickened slightly, stir in the chickpeas and cubed paneer. Simmer for another 5–7 minutes so the flavours meld.

Finish and serve:

Season with salt, garam masala, and a squeeze of lemon juice.