Spinach & Paneer Korma with Gluten Free Chapatis

Spinach & Paneer Korma with Gluten Free Chapatis

Serves

2 Persons

Prep time

10 Minutes

Cook time

15 Minutes

Dietary info

Low FODMAP, Gluten Free

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
  • Mix together the plain flour and water in a large bowl to form a dough.
  • Half the mixture and roll out the dough into a thin circle on a lightly floured surface.
  • Slice the paneer and aubergine into cubes. Heat garlic-infused oil in a large pan, and fry the aubergine and paneer until slightly browned.
  • 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.
  • 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.
  • 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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