Rustle up mouthfuls of this curried combo on mini poppadom plates.
Cook: 20 Mins
Serves: 8
Price: £0.32 per serving
Nutritional Information
Each 63g serving contains
Energy
227kj
86kcal
227kj
86kcal
4%
Fat
5.2g
5.2g
Med
7%
7%
Saturates
2.1g
2.1g
Med
11%
11%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.21g
0.21g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
361kj/86kcal
Typical energy values per 100g:
361kj/86kcal
Ingredients
100g Paneer
2 tsp Vegetable Oil
1 tbsp Mango Chutney
1 Onion, finely sliced
½ tbsp Asda Garam Masala
5 Blocks of Frozen Asda Whole Leaf Spinach (approx 125g)
24 Mini Poppadoms
1 Red Chilli, sliced
5g Fresh Coriander, finely chopped
½ Lemon, cut into wedges
Method
1
Cut the paneer into 24 pieces (approx 2.5cm square 5–7mm thick). Fry in a non-stick frying pan over a medium-high heat with 1 tsp of oil, turning frequently.
2
Tip the cooked paneer into a bowl and, while it’s still warm, mix in the mango chutney to coat. Set aside.
3
Wipe the pan clean and return to the heat. Add the rest of the oil and the onion. Cook for 6–7 mins over a medium-high heat until soft and golden.
4
Add the garam masala and cook for 30 secs. Stir in 100ml water and the spinach. Cook for 3–5 mins, stirring.
5
Add spinach mixture to poppadoms and top with the mango glazed paneer, red chilli and chopped coriander. Squeeze over lemon wedges to serve.