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Spinach and chickpea curry with paneer

Sharing this recipe is like opening a portal to weeknight dinners in our home.

It is the kind of no-fuss meal that punctuates our desk throughout the cooler months.

This recipe is pantry dependent, and if I’ve adopted my weekly procuring ritual of shopping for staples like canned chickpeas and coconut milk – and caught to my present rule to at all times have a jar of Indian simmering sauce in my pantry – then this meal comes collectively in lower than quarter-hour.

The genesis of this recipe is undoubtedly the good Indian dish saag/palak paneer. Nonetheless, he would not persist with the normal recipe, taking an sudden diversion utilizing a store-bought Indian simmer sauce.

The ingenuity of this recipe belongs to not me however to my good pal Chitra Agrawal, who runs a small Indian condiment firm in New York.

When she posted a fast saag paneer recipe on her web site, made along with her personal simmering cashew korma sauce, it shortly turned a staple in our home.

It is simply such a intelligent concept, and I could not consider how shut the style was to the unique dish. My model has just a few tweaks, with the addition of chickpeas and coconut milk for additional richness.

This recipe is endlessly adaptable – add your favourite spices and take a look at utilizing feta (or substitute the tofu for a vegan choice). You can even serve it with naan.(ABC On a regular basis: Hetty McKinnon)

Ideas:

  • Indian simmer sauces have been accessible in Australian supermarkets for many years. Most manufacturers will do for this dish, however go for the very best quality you’ll find. Korma sauces will work greatest, however I’ve tried different types like tikka masala, and so they turned out nicely too.
  • Attempt customizing your sauce: Korma sauces are usually delicate, so you may add a teaspoon of chilli powder for additional warmth, or further spices akin to garam masala or cumin – or garlic or ginger – for flavors extra intense.
  • This recipe is infinitely adaptable: I used paneer right here, however you need to use additional agency tofu or feta, or omit the paneer altogether and simply use chickpeas (harking back to chana saag). Brown lentils or black-eyed peas would additionally work. You can even use thawed frozen spinach – you will want 400g of cooked spinach.

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