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Spinach and paneer curry

Name: Spinach and paneer curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1½ tbsp ghee; 1 finely chopped onion; 300g spinach; 2 handfuls of fresh coriander; 10g finely chopped ginger; 2 chopped garlic cloves; 1 tbsp garam masala; ½ tbsp ground cumin; 300g paneer, cut into strips; 3-4 tbsp natural yogurt; sliced green chilli, to serve; basmati rice, to serve

By: Chetna Makan

Published: 5 Apr 16
Updated: 18 Mar 24

Make spinach the star of your dinner in this vegetarian curry recipe made with paneer cheese and fresh coriander.

But that’s not all. We’ve got lots of paneer recipes paired with potato, beetroot and aubergine too, as well as another spinach and panner curry by Chetna.

Easy
February 2016

Test kitchen approved

Serves 4
Hands-on time 30 min, simmering time 20 min

Make spinach the star of your dinner in this vegetarian curry recipe made with paneer cheese and fresh coriander.

But that’s not all. We’ve got lots of paneer recipes paired with potato, beetroot and aubergine too, as well as another spinach and panner curry by Chetna.

Vegetarian recipes

Nutrition: per serving

Calories: 183kcals
Fat: 11.5g (6.8g saturated)
Protein: 11.7g
Carbohydrates: 8.6g (6.6g sugars)
Fibre: 2.7g
Salt: 0.6g

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Ingredients

1½ tbsp ghee
1 finely chopped onion
300g spinach
2 handfuls of fresh coriander
10g finely chopped ginger
2 chopped garlic cloves
1 tbsp garam masala
½ tbsp ground cumin
300g paneer, cut into strips
3-4 tbsp natural yogurt
sliced green chilli, to serve
basmati rice, to serve

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Method

Heat the ghee in a frying pan over a low-medium heat. Add the onion and cook for 5-7 minutes until soft and slightly golden. Blanch the spinach briefly in boiling water, then drain. Put in a food processor with the coriander and pulse into a rough sauce.
Add the ginger and garlic to the onion and cook for 2-3 minutes until fragrant. Add the garam masala and cumin and cook for 1 minute, stirring. Add the spinach mix and bubble for 10-12 minutes. Taste and season.
Dry-fry the paneer in a pan over a medium heat for 30-60 seconds until golden on both sides. Add the yogurt to the spinach mix and warm through, stirring. Season and serve with the paneer, sliced green chilli and basmati rice if you like.