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Speedy paneer curry

Name: Speedy paneer curry
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: Glug sunflower or rapeseed oil; 226g pack paneer, cut into chunks (we used Everest, from Tesco and Waitrose); 40g bunch coriander, roughly chopped; ½ small bunch mint, leaves picked; 5cm fresh ginger, grated; 4 garlic cloves, crushed; Juice 2 lemons and 1 lime; 100g greek yogurt, plus extra to serve; 4 handfuls baby spinach leaves; 1 tsp ground cumin; ½ tbsp garam masala, plus extra to serve; ¼ tsp ground turmeric; 2 tbsp desiccated coconut, toasted in a dry pan; Steamed rice or naans and mango chutney to serve

By: Jen Bedloe
Former head of food delicious.

Published: 2 Feb 22
Updated: 18 Mar 24

Forget takeaways. Our speedy paneer curry can be on the table in 15 minutes, and contains just 250 calories per serving.

Our quick paneer and chickpea curry is also ideal for nights when you don’t want to linger in the kitchen.

Easy
February 2022

Test kitchen approved

Serves 4
Hands-on time 15 min

Forget takeaways. Our speedy paneer curry can be on the table in 15 minutes, and contains just 250 calories per serving.

Our quick paneer and chickpea curry is also ideal for nights when you don’t want to linger in the kitchen.

Nutrition: per serving

Calories: 250kcals
Fat: 17.9g (9.3g saturated)
Protein: 15.8g
Carbohydrates: 5.4g (3.7g sugars)
Fibre: 2.1g
Salt: 0.1g

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Ingredients

Glug sunflower or rapeseed oil
226g pack paneer, cut into chunks (we used Everest, from Tesco and Waitrose)
40g bunch coriander, roughly chopped
½ small bunch mint, leaves picked
5cm fresh ginger, grated
4 garlic cloves, crushed
Juice 2 lemons and 1 lime
100g greek yogurt, plus extra to serve
4 handfuls baby spinach leaves
1 tsp ground cumin
½ tbsp garam masala, plus extra to serve
¼ tsp ground turmeric
2 tbsp desiccated coconut, toasted in a dry pan
Steamed rice or naans and mango chutney to serve

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Method

Heat a glug of oil in a non-stick frying pan and fry the paneer on all sides until brown and crisp – give it a good 3-4 minutes on each side. Add a good grinding of black pepper to season.
Meanwhile, put the coriander, mint, ginger, garlic, half the lemon/lime juice, yogurt, half the spinach and all the spices in a blender or food processor. Season with salt, then whizz to a smooth purée. Using a spatula, scrape the sauce into the pan, then stir to coat the paneer and heat through.
Add the remaining lemon/lime juice to taste, then stir in the remaining spinach leaves and cook until just wilted, scatter with toasted coconut and extra garam masala, then serve with steamed basmati rice or naans and the extra yogurt and mango chutney on the side.

Recipe from February 2022 Issue

Nutrition

Nutrition: per serving

Calories: 250kcals
Fat: 17.9g (9.3g saturated)
Protein: 15.8g
Carbohydrates: 5.4g (3.7g sugars)
Fibre: 2.1g
Salt: 0.1g

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Recipe By

Jen Bedloe

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Read what others say...

Penny Bryant says:

6th Apr 2022 at 6:45 pm

Disappointed with this, way too sharp, I don’t think it needs any lemon or lime. Also 8 tablespoons yoghourt would be about 500g not 100g!

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1. Thea Everett says:
  
  26th May 2022 at 10:16 am
  
  Thanks for the feedback, Penny, and sorry you feel this didn’t hit the mark for you. Adjusting seasoning such as acids (lime/lemon juice and vinegars etc) to taste is a very personal thing. I can see how the tablespoon measurement might be confusing (1tbsp = 15ml/g) so we have removed it. Happy cooking!