Palak Paneer Makhani

Cut the paneer cheese in ½ inch pieces and toss it with ½ tablespoon curry powder and the yoghurt. Mix well to make sure all pieces are coated in the spicy yoghurt and set aside.
200 g paneer cheese
1 ½ tbsp mild curry powder
2 tbsps low fat Greek yoghurt
Heat the oil and butter in a large pan and add the onions. Cook until soft and add the ginger, the rest of the curry powder, garam masala and chilli flakes. Cook for 2-3 minutes on medium heat until fragrant.
20 g butter
2 tbsps olive oil
2 small onions
1 tbsp root ginger
1 tbsp garam masala
¼ tsp chilli flakes
Add the chopped tomatoes, ground cashew, and cream and simmer for 5 minutes, stirring occasionally.
1 can (14 oz / 400 g) diced tomatoes
30 g cashew nuts, ground
250 ml dairy-free cream alternative
Add the paneer, chickpeas and spinach and cook on low heat for 5-6 minutes until the spinach wilts. Season and serve immediately with rice or naan bread (optional).
1 can (14 oz / 400 g) chickpeas
200 g baby spinach leaves