Paneer Style Curry

For the curry:

1. Melt the Flora Plant B+tter Unsalted in a pan until foaming, then add the onions. Sweat on a low heat with a lid on for 10 minutes until softened and golden brown.
2. Next, add the garlic and ginger puree and continue to cook for a further 2 minutes.
3. Stir in all the spice; cumin, coriander, turmeric, garam masala, chilli powder, and the methi leaves.
4. Cook for 1 minute, then add the tomatoes, stock, salt, and sugar. Bring to a simmer and then cook on a low heat for 20 minutes.
5. Remove the sauce base from the heat, add the plant cream, and blend until smooth with a hand blender.
6. Check the seasoning. Finally, add the spinach leaves, peas, Violife Mediterranean Grill Me and lemon juice.

For the plating:

1. Top with the onion and garnish with coriander leaves before serving.