Spinach & Paneer Curry Recipe

As a keen grower of vegetables, I like to have a good supply of recipes that use the different veggies as a major ingredient if not the hero of the dish. This Spinach & Paneer Curry recipe is a great way to use a glut of spinach and uses Jamie Oliver’s hack of using rogan josh curry paste to keep things quick and easy. The original version is called Saag Paneer and was a favourite of mine when I was lucky enough to travel in India – hopefully this year will bring COVID under control and travel will be back on the cards.

20g unsalted cashew nuts

1 onion

2 tsp rogan josh curry paste

100g paneer cheese

200g baby spinach

Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.

Tip the cashews into a pestle and mortar; crush.

Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.

Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer and cashews, then the spinach.

Stir until the spinach wilts and all the liquid evaporates, then stir and season to taste with salt and pepper.