Recipe from Jamie Oliver’s 5 Ingredients, Quick and Easy Food
I picked up this book in England. It caught my eye because I know making fast, simple dishes sometimes is a lifesaver.
1 oz Cashews
2 tsp Rogan Josh Curry paste
1/4 lb Paneer Cheese
1/2 lb Spinach
1 TB Red Wine Vinegar
Toast cashews in a frying pan over medium-high heat, shaking occasionally, until the nuts are golden. Tip the cashews into a mortar and pestle, returning the pan to the heat. Peel and finely slice the onion and place in the hot pan with 1 TB of olive oil and the curry paste. Cook and stir for 8 minutes, then add the red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper. Crush the cashew nuts and sprinkle over the top before serving.