Speedy paneer curry

Name: Speedy paneer curry
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: Glug sunflower or rapeseed oil; 226g pack paneer, cut into chunks (we used Everest, from Tesco and Waitrose); 40g bunch coriander, roughly chopped; ½ small bunch mint, leaves picked; 5cm fresh ginger, grated; 4 garlic cloves, crushed; Juice 2 lemons and 1 lime; 100g greek yogurt, plus extra to serve; 4 handfuls baby spinach leaves; 1 tsp ground cumin; ½ tbsp garam masala, plus extra to serve; ¼ tsp ground turmeric; 2 tbsp desiccated coconut, toasted in a dry pan; Steamed rice or naans and mango chutney to serve

By: Jen Bedloe
Former head of food delicious.

Published: 2 Feb 22
Updated: 18 Mar 24

Test kitchen approved

Forget takeaways. Our speedy paneer curry can be on the table in 15 minutes, and contains just 250 calories per serving.

Our quick paneer and chickpea curry is also ideal for nights when you don’t want to linger in the kitchen.

Serves 4
Hands-on time 15 min

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Ingredients

Glug sunflower or rapeseed oil
226g pack paneer, cut into chunks (we used Everest, from Tesco and Waitrose)
40g bunch coriander, roughly chopped
½ small bunch mint, leaves picked
5cm fresh ginger, grated
4 garlic cloves, crushed
Juice 2 lemons and 1 lime
100g greek yogurt, plus extra to serve
4 handfuls baby spinach leaves
1 tsp ground cumin
½ tbsp garam masala, plus extra to serve
¼ tsp ground turmeric
2 tbsp desiccated coconut, toasted in a dry pan
Steamed rice or naans and mango chutney to serve

Method

Heat a glug of oil in a non-stick frying pan and fry the paneer on all sides until brown and crisp – give it a good 3-4 minutes on each side. Add a good grinding of black pepper to season.
Meanwhile, put the coriander, mint, ginger, garlic, half the lemon/lime juice, yogurt, half the spinach and all the spices in a blender or food processor. Season with salt, then whizz to a smooth purée. Using a spatula, scrape the sauce into the pan, then stir to coat the paneer and heat through.
Add the remaining lemon/lime juice to taste, then stir in the remaining spinach leaves and cook until just wilted, scatter with toasted coconut and extra garam masala, then serve with steamed basmati rice or naans and the extra yogurt and mango chutney on the side.

Recipe from February 2022 Issue

Nutrition

Nutrition: per serving

Calories: 250kcals
Fat: 17.9g (9.3g saturated)
Protein: 15.8g
Carbohydrates: 5.4g (3.7g sugars)
Fibre: 2.1g
Salt: 0.1g

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