Step #1

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

Step #2

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

Step #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.

Step #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.

Step #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.

Step #6

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