Butter Paneer, Sweetcorn, Coconut and Spinach Curry
Spices are cooked to help fragrance the base for this coconut, tamarind, spinach and softened paneer butter curry. The balance of sweetcorn and tamarind leaves a slightly soured sweet taste to this dish which I’m positive you’ll absolutely enjoy.
This dish is served with slow-cooked lentils and steamed basmati rice with cumin.
The serving fits into a 980ml container.