Photo by Kanwardeep Kaur on Unsplash
Indian Spinach and Paneer Curry with Cumin Rice
Paneer fried then cooked with blended spinach and a tomato spice base, served over cumin-spiked rice and cream.
- 300 g paneer cheese
- 400 g baby spinach
- 225 g basmati rice
- 1 large onion
- 30 g fresh ginger
- 4 cloves garlic cloves
- 1 whole green chilli
- 150 ml double cream
- 200 g tinned chopped tomatoes
- 2 tsp cumin seeds
- 2 tsp garam masala
- 3 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice until water runs clear, then soak for 15 minutes
- Step 2
Heat 1 tbsp oil in a large pan and fry paneer cubes until golden on all sides, about 4-5 minutes. Remove and set aside
- Step 3
Blanch spinach in boiling water for 2 minutes, drain and blend with 50ml water until smooth
- Step 4
Finely chop onion, ginger, garlic and green chilli
- Step 5
Heat remaining oil in the same pan, add cumin seeds and let them splutter for 30 seconds
- Step 6
Add chopped onion and cook for 5-6 minutes until softened and lightly golden
- Step 7
Add ginger, garlic and green chilli, cook for 2 minutes until fragrant
- Step 8
Add tinned tomatoes and cook for 8-10 minutes until reduced and thickened
- Step 9
Stir in garam masala and cook for 1 minute
- Step 10
Add spinach puree and simmer for 5 minutes
- Step 11
Pour in cream and add fried paneer, simmer gently for 3-4 minutes
- Step 12
Meanwhile, drain rice and cook in boiling salted water for 10-12 minutes until tender
- Step 13
Season curry with salt and pepper to taste
- Step 14
Serve hot curry over cumin rice, garnished with fresh coriander if desired
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