Paneer Tikka Saag

Marinade the paneer

• Cut the paneer into approx. 2.5cm cubes.
• In a bowl combine the paneer, ⅕ of the curry powder, ½ of the turmeric, the natural yoghurt and a pinch of salt. Leave to marinate for an hour if you can, or cook straight away.

Cook the paneer

• Thread the paneer onto skewers, leaving a gap between each piece. (you can also cook straight on the air fryer tray without any skewers)
• Place the skewers into the air fryer and cook for 8 minutes at 200°C.

Cook the rice

• While the paneer is cooking, cook the rice according to the packet instructions.

Prep the ingredients

• While the rice is cooking, peel and finely dice the onion. Dice the tomatoes. Chop the spinach. Chop the fresh coriander.

Cook the curry

• Heat a dash of oil in a large frying pan over a medium heat. Add the onions and a pinch of salt, cook for 5 minutes.
• Add the ginger & garlic paste, the remaining curry powder, the remaining turmeric, garam masala, ground fenugreek, and tomatoes. Stir to combine. Put a lid on and simmer for 5 minutes.
• Mix the tomato puree with 75ml boiling water per serving. Add this and the spinach to the pan. Put a lid on and simmer for 10 minutes.
• Add the cooked paneer, top with the fresh coriander and warm through.

Plate up

• Plate up the Paneer Tikka Saag with the rice and enjoy!