Vegetarian Saagwala

1. Dice paneer into 1.5cm cubes and place in a resealable bag or container. Add 1 tablespoon oil and garam masala and shake to coat. Cut cauliflower into small florets.
2. Heat a large high-sided frying pan on medium-high. Add paneer and let sit for about 30 seconds before stirring. Brown the cubes on at least two sides. Remove onto a plate.
3. Add remaining 1/2 tablespoon oil to pan and cook cauliflower until lightly browned. Return paneer to pan, then stir in Barker’s Tomato Spinach Saagwala Meal Sauce. Rinse out the jar with 1/2 cup water and add to pan. Reduce heat to medium and simmer gently for 5 minutes.
4. Stir in cream (can use coconut cream as substitute) and add lemon juice to taste. For an extra serving of veggies, stir in spinach until wilted. Season with salt and pepper to taste.
5. Serve on rice and garnish with coriander (if using).

Tips

1. Paneer is an Indian cottage cheese. Its firm texture means it retains its shape well in curries. Find it in the cheese section of your local supermarket.
2. You can omit the cream/coconut cream if preferred. Add a little extra water if sauce thickens too much.
3. Naan bread makes a great addition to this meal (or use instead of rice).