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Paneer & Spinach Curry with Cumin Rice
Paneer simmered in a spiced tomato and coconut milk sauce with fresh spinach, served with cumin rice.
- 200 g Paneer
- 150 g Basmati rice
- 1 tbsp Vegetable oil
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 cm piece Ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 400 g tin Chopped tomatoes
- 200 ml tin Coconut milk
- 150 g Fresh spinach
- ½ tsp Salt
- 10 g 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 according to packet instructions (usually 10-12 minutes simmering after boiling).
- Step 2
While the rice cooks, prepare the curry. Cut the paneer into 2cm cubes.
- Step 3
Finely chop the onion. Mince the garlic and grate the ginger.
- Step 4
Heat the vegetable oil in a large saucepan or wok over medium heat.
- Step 5
Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
- Step 6
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
- Step 7
Stir in the ground cumin, ground coriander, turmeric, and garam masala. Cook for 30 seconds, stirring constantly.
- Step 8
Pour in the chopped tomatoes and coconut milk. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
- Step 9
Add the paneer cubes and fresh spinach to the sauce. Stir gently to combine.
- Step 10
Cook for a further 5 minutes, or until the spinach has wilted and the paneer is heated through.
- Step 11
Season with salt to taste. Stir in the fresh coriander.
- Step 12
Serve the paneer and spinach curry hot with the cooked cumin rice.
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