Spinach and paneer curry

Spinach and paneer curry
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 30 min

Chetna Makan’s vegetarian curry recipe, with spinach and paneer, is made with just a few ingredients and is very quick to make.

If you like the paneer idea, Chetna’s also created a fab paneer and pea samosa recipe for us.

Nutrition: per serving

Calories
327kcals
Fat
18.2g (9.4g saturated)
Protein
31.8g
Carbohydrates
7g (6.5g sugars)
Fibre
3.9g
Salt
2.4g
Calories
327kcals
Fat
18.2g (9.4g saturated)
Protein
31.8g
Carbohydrates
7g (6.5g sugars)
Fibre
3.9g
Salt
2.4g

Ingredients

  • 500g young leaf spinachŒ
  • 1 green chilli, deseeded and roughly choppedŒ
  • 300ml freshly boiled waterŒ
  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 500g paneer, cut into small cubes
  • 1Œ tsp sea salt
  • 1 tsp kashmiri chilli powder (or mild chilli powder), plus extra
  • 2 tbsp double cream
  • 1 tbsp lemon juice, plus lemon wedges to serve

Method

  1. Put the spinach in a lidded saucepan with the chopped chilli and pour over the 300ml boiled water. Cover and cook on a medium heat for 10 minutes. Remove from the heat and leave to cool in the pan for 5 minutes, then whizz to a purée in a mini food processor or blender.
  2. Heat the oil in a large lidded pan over a medium heat. Add the cumin seeds and, once they sizzle, add the garlic, then cook for 1 minute. Add the spinach purée, bring to the boil, then cover and cook for 15 minutes.Œ
  3. Add the paneer, salt and chilli powder to the pan, then cover and cook for 5-7 minutes. Stir in the cream and cook for 2 minutes, then add the lemon juice. Mix well, sprinkle over more chilli powder and serve with lemon wedges.

delicious. tips

  1. Once cooled, this will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.

Recipe By

Find out more about Chetna Makan.

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