Curried Egg and Tomato Frittata With Paneer Recipe - Great British Chefs

Ingredients

• 3 tbsp of vegetable oil
• 225g of paneer, cut into 3 cm cubes
• 1 red onion, finely sliced into half moons
• 2 garlic cloves, finely sliced
• 20g of fresh ginger, peeled and finely chopped
• 1 red chilli, de-seeded and finely sliced
• 2 tsp flaky sea salt
• 100g of kale, washed and roughly chopped
• 150g of curried tomato sauce
• 6 eggs
• 1 bunch of fresh coriander, leaves and stalks roughly chopped