Photo by Milton Das on Pexels
Indian Paneer & Spinach Curry with Tomato & Ginger Base
Paneer and spinach curry built from fried paneer, onion spice base, tinned tomatoes simmered with coconut milk and water.
- 250 g paneer cheese
- 200 g fresh spinach
- 400 g tin chopped tomatoes
- 150 g onion
- 3 whole garlic cloves
- 20 g fresh ginger
- 2 g ground cumin
- 2 g ground coriander
- 1 g turmeric powder
- 1 g chilli powder
- 100 ml coconut milk
- 2 tbsp vegetable oil
- 3 g sea salt
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Cut paneer into 2cm cubes. Heat 15ml oil in a large pan over medium-high heat. Fry paneer cubes 2–3 minutes per side until golden. Remove and set aside.
- Step 2
In the same pan, add remaining 15ml oil. Dice onion finely and cook over medium heat for 5 minutes until softened.
- Step 3
Mince garlic and ginger together. Add to pan and cook 1 minute until fragrant.
- Step 4
Add cumin, coriander, turmeric, and chilli powder. Stir constantly for 30 seconds to bloom spices.
- Step 5
Pour in tinned tomatoes and stir well. Simmer uncovered for 8 minutes, breaking down tomatoes with the back of a spoon.
- Step 6
Add coconut milk and 100ml water. Stir to combine. Return paneer to pan.
- Step 7
Add spinach in batches, stirring until wilted. Season with salt to taste.
- Step 8
Simmer gently for 5 minutes until sauce thickens slightly and paneer is heated through.
- Step 9
Tear fresh coriander over top and serve with basmati rice or naan bread.
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