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Inspired by the much-loved North Indian and Pakistani classic, this dish has soft cubes of paneer and chickpeas simmered in a vibrant, gently spiced spinach sauce. It's creamy, comforting and delicious scooped up with warm chapatis.
A hand blender or jug blender gives the classic smooth sauce. Without one, finely chop the spinach before cooking for a chunkier version.
1.
Heat the oil in a large, deep frying pan over a medium heat. Add the cumin seeds and cook until they sizzle and smell fragrant (about 30 seconds).
2.
Add the onion and chilli, and cook, stirring often, until soft and lightly golden (6–8 minutes).
3.
Add the garlic and ginger paste and cook until fragrant (about 1 minute).
4.
Add the tomatoes and garam masala, and cook until the tomatoes are soft and pulpy (4–5 minutes).
5.
Add the spinach a handful at a time with 100ml of the water, and stir until wilted (2–3 minutes).
6.
Take the pan off the heat and blend with a hand blender until smooth. If you're using a jug blender, let the mixture cool for 5 minutes first and only fill the jug halfway.
7.
Return the pan to the heat. Stir in the chickpeas, the remaining 100ml water and the kasuri methi. Taste, then add the salt only if needed. Simmer until slightly thickened (about 5 minutes).
8.
Add the paneer and simmer gently until heated through (3–4 minutes).
9.
Warm the chapatis according to the pack instructions and serve alongside.
10.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Freeze individual portions for up to 3 months and defrost overnight in the fridge. Reheat until steaming hot all the way through, and only reheat once.
Tip
Lower carb: Serve without the chapatis. Lower fat and saturated fat: Swap the paneer for a 280g block of firm tofu
Cost-saving tips
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