Step 1

Soak it!

Using our quick and easy Onion, Garlic and Ginger mix –

Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.

Dice the paneer into cm cubes and set aside for later. Chop the cherry tomatoes into quarters, if you choose to use them.

If you prefer fresh –

Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it!

In a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.

Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture and continue to cook until you see oils emerging from the sauce.

Step 3

Make it yours!

Add the diced panner to the pan, raising the heat for approximately 3 minutes. Stir constantly to combine.

Afterwards, add up to 150ml of hot water, lower the heat, allow to simmer for a further 10-15 minutes until all the sauce has thickened. If using cherry tomatoes, add at this stage and allow to cook with the rest of the sauce.

Add the spinach in batches as the sauce cooks, allowing each handful to wilt and become part of the sauce. Although 600g seems like a huge quantity, it will eventually soften and shrink in size!

Once all of the spinach is incorporated, tuck in with rice or naan and enjoy!