Quick paneer and chickpea curry recipe | delicious. magazine

Ingredients

• 1 tbsp vegetable oil, plus 1 tsp
• 225g paneer, cut into 2cm cubes
• 1 large onion, finely sliced
• 2 garlic cloves, crushed
• 3cm fresh ginger, grated
• 3 tbsp Patak’s mild curry paste
• 100g tinned chopped tomatoes
• 2 x 400g tins chickpeas, drained
• 300g frozen spinach
• 1 tbsp lemon juice
• To serve
• Basmati rice and natural yogurt