Paneer saag makhani recipe | Sainsbury`s Magazine

Ingredients

• 1x225g block paneer (we used Apetina), or lighter halloumi
• 1 tbsp curry powder or garam masala
• 200ml milk
• 2 tsp sunflower oil
• 15g butter
• 1 large or 2 medium onions, chopped
• 25g root ginger, grated, or 1 tbsp ginger paste
• 1x400gtin chopped tomatoes
• 15g ground almonds
• 200g baby leaf spinach
• 1 x 400g tin chickpeas, rinsed and drained
• rice or naan bread to serve, optional - use gluten-free bread if required