Photo by Kunal Lakhotia on Pexels
Paneer and Spinach Curry with Basmati Rice
Paneer and spinach simmer in an onion-garlic-ginger tomato coconut sauce with cumin, coriander, turmeric, over basmati rice.
- 250 g paneer cheese
- 200 g fresh spinach
- 1 medium onion
- 3 cloves garlic cloves
- 15 g ginger
- 400 g tinned tomatoes
- 200 ml coconut milk
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp turmeric powder
- 3 tbsp vegetable oil
- 150 g basmati rice
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice under cold water until water runs clear. In a saucepan, bring 400ml water to boil with a pinch of salt. Add rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
- Step 2
Cut paneer into 2cm cubes. Finely chop onion, garlic, and ginger. Roughly chop spinach.
- Step 3
Heat oil in a large frying pan over medium-high heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 4
Add onion and cook for 4–5 minutes until softened and golden. Add garlic and ginger, cook for 1 minute until fragrant.
- Step 5
Stir in ground coriander and turmeric, cook for 30 seconds to bloom the spices.
- Step 6
Pour in tinned tomatoes and simmer for 8–10 minutes, breaking them down with the back of a spoon. The sauce should reduce slightly.
- Step 7
Add coconut milk and stir well. Gently add paneer cubes and simmer for 5 minutes without stirring vigorously to keep them intact.
- Step 8
Fold in spinach and cook for 2–3 minutes until wilted. Season with salt and black pepper to taste.
- Step 9
Divide rice between two bowls and top with curry. Serve hot.
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