2 tbsp. oil
400g fresh spinach leaves
400g paneer cheese, diced into 2.5cm cubes
1 jar Patak’s Tikka Masala Spice Creations 350g
½ teaspoon garam masala
Handful of fresh coriander, to serve
Naan bread, to serve
Heat the oil for deep frying in a heavy based pan to 190°C or until a cube of bread browns in 30 seconds.
Deep fry the paneer for 2-3 minutes, until brown on the edges (use a metal spoon to stop it sticking to the pan). Set aside on kitchen paper to drain.
In another saucepan, heat the oil and empty contents of Patak’s Tikka Masala Spice Creations cap and fry for 1 minute. Add the sauce and simmer for 5 minutes.
Add the spinach and stir well. Bring to a simmer, then mix in the paneer. Allow to heat through for a few minutes.
Sprinkle with garam masala and fresh coriander. Serve with hot naans.