Paneer & Spinach Masala Curry

Finely chop the brown onion. Cut the zucchini into 1 cm half-moons. Cut the paneer into 2 cm cubes. Finely chop the coriander. Finely chop the garlic (or use a garlic press). Finely grate the ginger.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion, garlic and ginger and cook, stirring, for 3-4 minutes or until softened and fragrant. Add the zucchini and cook for 3-4 minutes, or until tender. Add another drizzle of olive oil, the golden Indian spice blend and tomato paste and cook, stirring, for 2 minutes or until fragrant and deep red.

Add the water (for the curry) to the frying pan, crumble in the vegetable stock cube and stir to combine. Bring to the boil, cover with a lid (or foil) and reduce the heat to low. Simmer the curry for 8-10 minutes, or until reduced slightly. Add the baby spinach leaves and cook for a further 2 minutes, or until wilted. TIP: Add a dash of water to loosen the sauce if needed. Add the butter and stir to melt.

While the curry is simmering, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the paneer and cook for 7-8 minutes, turning occasionally, or until golden. Transfer to a plate lined with paper towel to drain.

Once the spinach has wilted, add the paneer to the curry and stir to combine.