The quantities provided above are averages only.
120 grams
Baby Spinach
150 grams
Rice
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
120 grams
Peas
1 unit(s)
Chilli
200 grams
Paneer
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
TIP: If you haven't got a blender for this recipe, you'll need to finely chop the spinach.
Heat a pan (preferably non stick) on medium-high heat with a drizzle of oil. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.