1. Paneer

    • Cut paneer into 2 cm cubes. Marinate in KNORR Intense Flavours Umami for 30 minutes. 
    • Fry paneer in half the oil until golden. Drain.
  2. Curry Sauce

    • Chop onion. Heat remaining oil in a large pan. Add onion, cook for 5 minutes until golden then stir in turmeric and ginger. Cook for 1 minute before adding KNORR Mild Curry Paste. Cook for 2-3 minutes. 
    • Mix KNORR Vegetable Booster with 800 ml of warm water, whisking until combined. Add to pan and simmer sauce for 15 minutes. Return paneer to pan, stir through finely chopped baby spinach and yoghurt. Simmer for 5 minutes then serve.
  3. To Serve

    • Serve paneer curry garnished with deep fried curry leaves accompanied by a tomato raita.