Savoury saviours

Get ahead with simple spicy suppers from Nadiya Hussain

SERVES 4

Paneer karahi (to freeze)

Ingredients

Oil, for frying

500g paneer, cut into cubes

2 onions, diced

1 tsp salt

2 tbsp garlic paste

4 tomatoes, diced

2 tbsp tomato purée

½ tsp ground turmeric

2 tbsp curry powder

1 tsp chilli powder (optional)

Large handful of spinach

Cream, for drizzling

1. Put a medium non-stick frying pan on the hob over a medium heat. Splash in a good drizzle of oil.

2. Get the paneer cubes in and leave them to cook, tossing and moving the paneer around occasionally. You want to keep frying till the paneer cubes all have a brown, crinkly texture.

3. Take the paneer out of the pan and set aside, then place the same pan back on a medium heat. Pour in a drizzle more oil. Add the onion along with the salt and cook until soft and golden.

4. Get the garlic paste in with the tomatoes, tomato purée, turmeric, curry powder and chilli powder, if using, and cook till the tomatoes have broken down and you have a rich sauce. Add a splash of water to prevent it catching on the bottom of the pan.