Paneer, Mushroom & Spinach Curry

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• 1 onion
• 100 g Chestnut mushrooms
• cilantro

Peel and finely dice your onion, slice the mushrooms and chop the cilantro (a small handful is fine).

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• 225 g paneer cheese

Chop your paneer into 2cm cubes.

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• 2 tbsp olive oil

• saucepan

Heat up your oil in a large saucepan.

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Once hot, throw in your diced onion and cook until softened.

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Add the sliced mushrooms and paneer, cook for 6-7 minutes or until the paneer starts to turn golden.

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• 450 g curry sauce

Put in your jar of curry sauce and mix to combine. Add a little bit of water if you prefer a thinner sauce. Simmer for 10 minutes.

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• 50 g baby spinach

Add the baby spinach and heat it for a few minutes until it wilts.

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Garnish with the cilantro and serve with rice, naan and some form of chutney.

Enjoy your meal!