Prue and Peta Leith’s delicious vegetarian paneer curry recipe - Pan Macmillan South Africa

Ingredients

• 4 tbsp vegetable oil
• 1 onion (diced)
• 2 garlic cloves (finely chopped)
• 1 mild red chilli (finely chopped and with seeds)
• 2.5cm (1in) 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 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