• 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

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.