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Indian Paneer and Spinach Curry with Cumin Rice
Paneer and spinach curry cooked with cumin, coriander, turmeric, garam masala in onion-tomato sauce, served over basmati rice with coconut milk.
- 250 g paneer
- 200 g spinach
- 150 g basmati rice
- 1 medium onion
- 3 cloves garlic cloves
- 2 cm piece ginger
- 400 g tin chopped tomatoes
- 200 ml tin coconut milk
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 1 tsp garam masala
- salt
- 1 small bunch fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to packet instructions.
- Step 2
While the rice is cooking, prepare the curry.
- Step 3
Finely chop the onion, mince the garlic and grate the ginger.
- Step 4
Heat the vegetable oil in a large saucepan or pot over a medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
- Step 6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 7
Add the ground coriander and turmeric powder, stir well and cook for 30 seconds.
- Step 8
Pour in the chopped tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Step 9
Add the coconut milk and garam masala. Stir to combine and bring back to a gentle simmer.
- Step 10
Cut the paneer into cubes and add to the sauce. Season with salt to taste.
- Step 11
Add the spinach to the pan, a handful at a time, stirring until it wilts into the sauce.
- Step 12
Simmer gently for 5-7 minutes, or until the paneer is heated through and the sauce has thickened slightly.
- Step 13
Chop the fresh coriander and stir most of it into the curry. Reserve some for garnish.
- Step 14
Serve the paneer and spinach curry hot, with the cumin rice. Garnish with the remaining fresh coriander.
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