Makhani Bean, Paneer and Spinach Curry

Makhani Bean, Paneer and Spinach Curry
15 mins Preparation time
15 mins until you're eating
Feeds 4
You will need:
  • 2 tsp vegetable oil
  • 300g paneer, cut into 1.5 cm cubes
  • 2 tsp vegetable oil, extra
  • 2 cloves garlic, crushed
  • 1 tsp grated fresh ginger
  • 1 tsp garam masala
  • 1 cup vegetable stock
  • 1 tbsp tomato paste
  • 420g can F. Whitlock & Sons Killer Beans Makhani Style Curry
  • 120 g bag baby spinach
  • 2 tbsp yoghurt
Get down to business:
  1. Heat the first 2 tsp of vegetable oil in a medium frying pan over medium heat. Cook the paneer for 4 to 5 minutes until golden on all sides. Remove the paneer from the pan and set aside.
  2. Add the extra 2 tsp of oil to the pan and reduce the heat to medium low. Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, vegetable stock and tomato paste. Bring to the boil then return the paneer to the pan with the Killer Beans Makhani Style Curry. Bring to the boil, simmer for 5 minutes then stir in the baby spinach. When the spinach has wilted stir in the yoghurt.
  3. Serve with naan and a tomato, cucumber and red onion salad.
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