SPINACH PANEER CURRY RECIPE RECIPES

1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.

3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.

4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.

5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.

6. Add the paneer at the last moment and serve piping hot.

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1. Heat the oven to 220°C fan.

2. In a large bowl, toss the aubergines together with the oil, ¾ teaspoon of salt and a good grind of black pepper. Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool.

3. For the coconut dal, put 2 tablespoons of the oil into a large sauté pan on a medium-high heat. Once hot, add the shallots and fry for 8 minutes, until golden. Add the ginger, half the chilli and half the curry leaves (if using), cook for 2 minutes, then add the spices, tomato paste and lentils. Stir for a minute, then add the coconut milk, 600ml of water and ¾ teaspoon of salt. Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick. Pour into a medium baking dish, around 28cm x 18cm, if making the aubergine rolls, and set aside.

4. In a small bowl, toss together the paneer, lime zest, mango pickle, 1 tablespoon of lime juice, the coriander and ⅛ teaspoon of salt.

5. Place one spinach leaf on top of each slice of aubergine. Put a heaped teaspoon of the paneer mixture in the middle, then roll up the aubergine, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the aubergine roll seam side down in the lentil sauce, and repeat with the remaining aubergine slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged, and bake for 15–20 minutes, until the aubergine is golden-brown on top and the sauce is bubbling. Remove from the oven and leave to rest for 5 minutes.

6. Heat the remaining tablespoon of oil in a small pan on a medium-high heat. Add the remaining chilli and curry leaves and fry for a minute, until the curry leaves are crisp and fragrant. Spoon over the aubergine rolls, drizzle over the lime juice and serve with the coriander sprinkled on top.

1. 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.
2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
3. Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
4. 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, then the spinach.
5. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
6. Crush the cashew nuts and sprinkle over the top before serving. Yum.

1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.

3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.

4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.

5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.

6. Add the paneer at the last moment and serve piping hot.

Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes: