This *just* the most delicious thing ever – this tastes like takeaway curry! And you know I consider that to be the highest praise I can give. Do not be freaked out by the call for mayonnaise and mango chutney – these are key.
I make this with chickpea, spinach and paneer, but you can add chicken or lamb if you want. Maybe not fish. A really useful dish, this one, as it’s easy to make for a lot of people and not expensive.
Preheat the oven to 180C
The biggest bag of spinach you can find, steamed, pressed against a sieve and roughly chopped. I usually leave mine to drain for a good 20 minutes but you can just batter it with a wooden spoon if you’re against the clock.
1 400g can chickpeas, rinsed
2 small onions or 1 massive one
1 block of paneer
1 tbsp mayonnaise (!!!)
3 tbsp plain yoghurt
1 heaped tsp hot mango chutney
1 tbsp garam marsala
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp nigella seeds
1 Chop the onion into crescents or rings and fry very slowly with some salt and light oil in a pan with a lid on for ages. Maybe 40 minutes? Until they are totally collapsed
2 Scatter over the garam marsala, turmeric, cayenne pepper and nigella seeds. Turn everything together for a while.
3 Now add the chickpeas and fry all this together for about ten minutes or however long you’ve got. It’s quite important to do this as otherwise chickpeas stubbornly retain the flavour of tin.
4 Add a large dollop of mayonnaise and three large dollops of yoghurt. Then a heaped teaspoon of mango chutney. Stir all this together and get really excited about how delicious your dinner is about to be. Maybe have a beer.
5 Add the spinach and stir together. It’s important that you have boiled, pressed and roughly chopped your spinach as otherwise it will leak water all over your curry.
6 Put all this into an ovenproof dish, cube the paneer and press it lightly into the top of the curry. Put in the oven for about 20 minutes or until it’s cooked through and the paneer is just starting to brown.