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Spinach & Paneer Korma with Gluten Free Chapatis

Serves

2 Persons

Prep Time

10 Minutes

Cook Time

15 Minutes

Spinach & Paneer Korma with Gluten Free Chapatis

Ingredients

  • 1 Jar of Bay’s Kitchen Mild Korma Stir-in Sauce
  • 150g Spinach
  • 80g Paneer
  • 80g Aubergine
  • 1 Tbsp Garlic-infused oil
  • 5g Coriander

For the chapatis:

  • 125g Gluten free plain flour
  • 70ml Water

Method

  1. Mix together the plain flour and water in a large bowl to form a dough.

  2. Half the mixture and roll out the dough into a thin circle on a lightly floured surface.

  3. Slice the paneer and aubergine into cubes. Heat garlic-infused oil in a large pan, and fry the aubergine and paneer until slightly browned.

  4. Add the Bay’s Kitchen Mild Korma Stir-in Sauce and the spinach and stir well. Leave to simmer for 5 minutes or until the spinach has cooked through.

  5. While the korma cooks heat a little oil in a large frying pan until it begins to smoke and gently heat the chapati dough. Cook for a minute or so on each side, before repeating with the remaining dough.

  6. Serve the Spinach & Paneer Korma with the chapatis on the side, and sprinkle with coriander.

Recipe created by Alice Nicholson from @lowfodmapinspiration.

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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