Method
1. Slice the cheese into 1cm cubes. Pour the oil into a pan and whisk in the turmeric. Place the cheese in the oil and coat all sides, lift out with a slotted spoon and set to one side.2. Place the garlic cloves and ginger into a blender, and whiz into a paste. Place the pan on a low heat and add the cardamom pods, toasting for a couple of minutes. Add the onion and cook until soft and starting to caramelize. Add the garlic and ginger paste along with spices, cook for a couple of minutes until fragrant. Add the spinach a handful at a time allowing it to wilt. Once you have added all the spinach, and the chili, lime and season.
3. Place into a blender, pulse until you have a sauce with some texture remaining. Cook the cheese in the same pan until golden on all sides. Add the spinach mixture back into the pan and stir in the Opies Pickled Onions in Turmeric. Cook over a low heat for a couple of minutes until they have warmed through.
4. When ready to serve, toast the cumin seed in some oil over a high heat, until they begin to dance. Pour the oil and seeds over the curry. Serve with rice and naan bread.
Ingredients
450g Paneer Cheese
60 ml oil
1 tsp turmeric
1 onion, chopped
4 garlic cloves
2 Opies Stem Ginger Ball
1 tsp cardamom pods
1 tsp garam masala
1 tsp cumin
1 large bag spinach
1 green chilli, sliced
1 lime, juiced
½ jar Opies Pickled Onions with Turmeric
1 tsp cumin seeds
