It's National Curry Week 2021 and to celebrate, Oliver Zecchin, co-manager of ESC's Kings Restaurant in Eastbourne, shares his favourite go-to recipe: Paneer, potato and spinach (V) (If you prefer a meat version, it's easy to adapt!). Happy cooking!
You will need:
For the paste
- 1 onion
- 1 chilli or dried chill flakes to taste
- 6 garlic cloves
- 2 inch piece of ginger
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tbsp garam masala
- 2 tbsp tomato puree
- Zest and juice of 1 lemon
For the curry
- 1 block of paneer cheese
- 250g baby potatoes
- 1 bag of spinach
- 1 tin chopped tomatoes
- Dice the onion and sweat gently in a pan with a pinch of salt until the onion becomes soft and sweet.
- Place the diced onion in a food processor and blend with the remaining ingredients for the paste until smooth.
- Cut any larger potatoes in half and bring to a boil in some salt water. To test the potatoes, place a small knife in a potato, if it falls off the knife when lifted, it is good to go.
- Wilt the spinach in a dry hot pan. Try to remove as much excess water as possible by ringing it through some kitchen towel or in a salad spinner if you have one.
- Cut the paneer cheese into 1cm square cubes and lightly fry in a pan with some oil until golden brown. (Paneer cheese is an Indian cheese used for cooking and doesn’t melt as you would expect any other cheese to!)
- Fry the curry paste for 2-3 minutes on a medium heat before adding the chopped tomatoes. Bring to a simmer before adding the cheese, spinach and potato. Combine gently and season accordingly with salt and pepper. You may need to add a bit of sugar to cut through the acidity of the tomatoes.
- Serve with rice and/or naan breads.