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Airfryer Paneer Curry

Serves 2

Ready in 25 mins

A curry made start to finish in your air fryer? YES AUNTY. Golden Cumin, Chilli & Turmeric Paneer, charred tenderstem and red onion simmered in a creamy coconut sauce, with peas and spinach stirred through at the end.

Ingredients

  • 1 pack All The Aunties Cumin, Chilli & Turmeric Paneer, cubed
  • 1 red onion, sliced into wedges
  • 1 pack tenderstem broccoli, trimmed
  • 1 tbsp oil
  • 1–2 tsp curry powder
  • 1–2 tbsp curry paste (check it's vegetarian: Thai curry pastes often contain shrimp paste)
  • 200–250ml coconut milk
  • 1 handful frozen peas
  • 1–2 handfuls spinach
  • Salt, to taste

Method

  1. Roast the paneer and veg. Add the cubed paneer, tenderstem broccoli and red onion to an airfryer-safe dish or liner. Toss with the oil, curry powder and a pinch of salt until everything is nicely coated. Airfry at 180°C for 8–10 minutes, shaking or stirring halfway, until the paneer is golden and the broccoli has started to char.
  2. Add the curry sauce. Stir in the curry paste and coconut milk, making sure the paste is mixed through the sauce. Airfry again at 180°C for 6–8 minutes, until bubbling and slightly thickened.
  3. Add the greens. Stir in the peas and spinach. Airfry for a final 3–5 minutes, until the peas are hot and the spinach has wilted into the sauce.
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