Recipe- Easy And Healthy Ginger Peanut Paneer Curry

This protein-based mouth-watering curry has all the goodness of turmeric, ginger, pepper, cardamom, peanut butter, and leafy greens. The antiviral and antibacterial properties of ginger and the rest of the spices, combined with the protein power of Paneer make it a great combination to boost your immune system.

Ingredients

Firm tofu/paneer – 500 grams
Olive oil – 3.5 tbsp
Sea salt – ¾ tsp
Mustard seeds – ½ tsp
1 Large onion – 200g, roughly chopped
Garlic – 3 cloves, finely chopped
Ginger root – Large thumb-size piece, 40g, grated
Ground turmeric – 1 tsp
Ground cumin – 1 tsp
Ground cardamom – ⅛ tsp
Cayenne pepper – ¼ tsp
Ground black pepper – ¼ tsp
Tin of diced tomatoes – 1 x 400g
Natural peanut butter – 2 tbsp
Vegetable stock – 375ml, 1.5 cups
Spinach – 1 bunch, trimmed and shredded (or other leafy greens)
Fresh coriander leaves (cilantro) and cooked rice, to serve

Method

- Toss your Paneer on a baking tray, with olive oil and salt.

- Bake for 30 minutes, till they reach a golden crisp.

- Fry some mustard seeds, onion, ginger, garlic, salt, and other spices in olive oil on a medium flame, till they get soft and fragrant.

- Add tomatoes and natural peanut butter, mix it well, and then pour in the vegetable stock.

- Cook for 10 minutes till it becomes a rich sauce.

- Add paneer and spinach, and cook for 2 minutes till they become soft and wilted.

- You can add additional salt pepper if required.

- Serve the hot curry topped with fresh coriander, and enjoy it with rice or roti.