Prue Leith and Peta Leith’s Paneer curry (vegetarian)

We’re so grateful to Prue Leith, restaurateur, cookery writer and Bake Off judge, and her niece Peta, a former chef at The Ivy in London, for donating this recipe to Share A Meal. ‘It’s a lovely idea to cook a simple meal for a neighbour who lives alone and is perhaps a bit lonely,’ says Prue. ‘Peta and I hope you will have fun creating and sharing this delicious curry made with paneer, a type of Indian cheese.’

Peta says: ’For years I had been reluctant to try paneer, as descriptions often liken it to cottage cheese, which immediately puts me off. However, that description is so wildly inaccurate – it’s far more like a halloumi, and since discovering it, I cook with it all the time. This curry is one of my favourite ways to use it.’

Serves 4

Ingredients

4 tbsp vegetable oil

1 onion, diced

2 garlic cloves, finely chopped

1 mild red chilli, finely chopped (with seeds)

2.5cm piece of ginger, peeled and finely chopped

1 tbsp tomato purée

1 tsp ground cumin

1 tsp garam masala

1 tsp hot curry powder

1 x 400g tin chopped tomatoes

100ml double cream

salt and black pepper, to season

100g baby leaf spinach

250g paneer, cut into bite-sized cubes

100g frozen petits pois

a pinch of caster sugar

squeeze of lemon juice

rice and/or naan bread, to serve

Method

1. Heat 2 tablespoons of the vegetable oil in a large saucepan over a medium heat, then add the onion, garlic, chilli and ginger and sauté for 3-4 minutes until the onion is soft and translucent, then add the tomato purée, cumin, garam masala and curry powder. Cook for 30 seconds, then add the tinned tomatoes and the double cream. 

2. Season well with salt and black pepper, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes. Rinse the spinach leaves.

3. Meanwhile, heat the remaining vegetable oil in a frying pan over a medium–high heat. Add the paneer and fry it, turning it frequently, until golden brown and crisp all over. Add the paneer to the curry.

4. Return the curry to the boil, then reduce the heat and simmer for a further 10-15 minutes. Add the frozen petits pois and spinach, return to the boil, and simmer for just a few minutes until the peas are cooked and the spinach has wilted.

5. Add the sugar and a small squeeze of lemon juice, check the seasoning, and serve with rice and/or naan bread.

Taken from The Vegetarian Kitchen by Prue Leith and Peta Leith, published by Bluebird, £25

Photograph: David Loftus