Vegetable Paneer Stew

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30g frozen spinach, room temperature

3 cups cooked potatoes, cut into bite size chunks

2 6 oz cans tomato puree

1/4 cup fresh cream

1 10 oz block Paneer (Indian cheese), cut into bite size chunks

1 small white onion, finely chopped

3 small cloves garlic, minced

1 tablespoon ginger powder

1 tablespoon tumeric

1 tablespoon coriander

1 tablespoon yellow curry powder

1 tablespoon ghee

Salt and black pepper

Melt ghee on medium heat on a large deep sided frying pan, add onions to soften. Stir in all the spices, mix to combine. Add 4 cups of vegetable stock or water, spinach, tomato puree and paneer. Season with salt and black pepper and lower temperature to simmer gently for 1 hour, stirring occasionally. Add cream just before serving.  

Enjoy hot with naan bread or any bread of choice.

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