Crispy paneer, spinach & coconut curry
Paneer cubes and spinach cooked with onion, garlic, ginger, green chilli, cumin, turmeric, and coconut milk curry base.
- 250 g Paneer
- 200 g Spinach
- 400 ml Coconut milk
- 1 medium Onion
- 2 Garlic cloves
- 1 thumb-sized piece Ginger
- 1 Green chilli
- 2 tbsp Curry powder
- 1 tsp Turmeric
- 1 tsp Cumin seeds
- 2 tbsp Vegetable oil
- Salt
- Coriander
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut the paneer into cubes.
- Step 2
Finely chop the onion, garlic, ginger, and green chilli.
- Step 3
Heat the vegetable oil in a large pan or wok over a medium heat.
- Step 4
Add the cumin seeds and cook for 30 seconds until fragrant.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 6
Add the garlic, ginger, and green chilli and cook for another minute.
- Step 7
Stir in the curry powder and turmeric and cook for 1 minute.
- Step 8
Pour in the coconut milk and bring to a simmer.
- Step 9
Add the paneer cubes and spinach to the pan. Stir gently to combine.
- Step 10
Season with salt to taste.
- Step 11
Simmer for 5-10 minutes, or until the spinach has wilted and the paneer is heated through.
- Step 12
Garnish with fresh coriander leaves before serving.
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