Chick Pea, Paneer and Spinach Curry Bake - v nice, not spicy but good flavor

 https//joanne-eatswellwithothers.com/2017/02/one-pot-baked-paneer-with-chickpeas-and-spinach.html

Blended the onion, garlic, ginger tomatoes after cooked to make the sauce not lumpy.

Served this with Roti.  

Ingredients

• 4 tbsp butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tsp red pepper flakes
• 2 tsp garam masala
• ½ tsp chili powder
• pinch of sugar
• 1 (14 oz) can diced tomatoes
• ½ cup heavy cream
• 1 lb baby spinach
• 4 cups cooked chickpeas
• 8 oz paneer, cut into ¼-inch cubes

Instructions

1. For the sauce, melt the butter in a Dutch oven over medium-high heat. Once melted, add the onion, garlic, ginger, and red pepper flakes. Cook until the onion is tender, about 5 minutes. Stir in the garam masala, chili powder, and sugar. Season to taste with salt and black pepper. Stir, cooking until fragrant, about 1 minute.
2. Add in the tomato and cook for 3 minutes. Add the cream and heat until boiling. Lower the heat and simmer for about 15 minutes to allow the flavors to blend. Stir in the spinach, one handful at a time, and cook until wilted. Season again with salt and black pepper.
3. Heat oven to 400F.
4. Spread the chickpeas and paneer over the sauce in an even layer. Bake until the sauce is bubbly and the cheese has browned a bit, about 20-30 minutes. Serve warm.