This simple tomato sauce combines baby spinach and satisfying paneer cheese with warming garam masala and cardamom rice for a mild, rich and satisfying vegetarian curry.
Prep Time
30 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Crush the cardamom pods open by squashing them with the side of a knife
Melt a large knob of butter in a pot with a lid over a medium heat
Once melted, add the split cardamom pods and cook for 1 min or until fragrant
2
Add the basmati rice with a pinch of salt and cook for 1 min further, then add 300ml [600ml]boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the waterhas been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving - this is your cardamom rice
3
While the rice is cooking, peel and finely chop the red onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Re-boil a kettle
4
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a large knob of butter over a medium heat
Once hot, add the chopped red onion with a generous pinch of salt and cook for 3-5 min or until softened
Once softened, add the garam masala, groundcumin, Knorrvegetable stock cube[s], chopped garlic and chopped ginger and cook for 1 min
5
Chop the tomatoes roughly
Add the chopped tomatoes, tomato paste, 1 tsp [2 tsp]sugar and 200ml [300ml]boiled water to the pan and cook over a medium heat for 4 min or until thickened to a curry-like consistency
Once thickened, add the baby leaf spinach and clotted cream and cook for a further 5-6 min or until the spinach has wilted
6
Meanwhile, chop the paneer into bite-sized pieces and season with a pinch of salt
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped paneer and cook for 2-3 min until it's browned on all sides
Tip: Paneer has 0g salt and a very mild flavour, so you can be generous when seasoning!
7
Once browned, transfer the paneer to the curry sauce, season with both salt and pepper and give everything a good mix up – this is your spinach &paneer curry
8
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