Daisybutter

My Go-To Spinach and Paneer Curry Recipe

Food & Drink
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I’ve been having a real curry moment lately. It’s all I want to eat, all day everyday, and I’ve had a whale of a time learning new vegetarian curry recipes since going vegetarian back in 2016.

You see, ask anybody else what a curry entails and it’s often a ‘jar of sauce and meat with a cover on top’. With a veggie curry, it can still be as simple, but ingredients are often shaken up to ensure it’s just as hearty as the carnivorous version, with lentils, potatoes and a colourful host of vegetables. A few months into vegetarianism meant that I quickly got bored of the same recipes over and over, and I came up with this alternative instead. It’s a go-to in the Chai household.

Paneer (chhana) is a creamy cooking cheese used in many South Asian dishes. It can be found as a staple for many popular Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines and I’ve found a real love for it, unhealthy as it may be. You’ll find it in the speciality cheese aisle in most major supermarkets.

My recipe can be easily adapted to suit your personal preference for spice: go without chillis entirely if you’re not a fan of heat or go crazy and add a green if you’re brave enough! I often make it mild and dish out portions for my brother and sister, before amping up the heat for my parents and I. Additionally, you’ll notice that my measurements for ingredients are vague; I eyeball most of my ingredients so I’d recommend you do the same! (Cooking is so much more fun this way!)

My Go-To Spinach and Paneer Curry Recipe
 
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A hearty and indulgent vegetarian curry recipe, perfect for mid-week meals, mopped up with a garlic naan bread.
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: Serves 2
Ingredients
  • A handful of spinach
  • 500g paneer cheese
  • A handful of broccoli florets
  • 1 red or green chilli to your discretion
  • 1 tablespoon garam masala powder
  • 1 teaspoon cumin powder
  • 1 vegetable stock cube
  • 3 garlic cloves
  • 1 large white onion
  • Pinch of salt to taste, if desired
  • A handful of coriander (to garnish)
  • Mango chutney
  • 4 garlic naan breads
  • 500g basmati rice
Instructions
  1. Begin by washing and rinsing your basmati rice and cooking it. One cup of rice to two cups of water.
  2. Chop up the paneer and broccoli into bitesize pieces. Set aside.
  3. Prepare your vegetable stock cube according to the packet instructions.
  4. Chop up your onion and mince the garlic.
  5. Fry it off on a low heat with plenty of oil.
  6. Add garam masala and cumin powder. Cook until fragrant.
  7. In the same pan, fry off your paneer cheese chunks and broccoli florets and add in the spinach until it wilts.
  8. Finely chop your chilli and add to the mixture.
  9. Add in your vegetable stock, add a pinch of salt if desired and reduce to a low heat.
  10. Cover with a lid and cook for a further 25 minutes.
  11. Serve on top of basmati rice with a generous helping of coriander on top, plus mango chutney and naan bread on the side.

Let me know if you try this recipe – it’s a total mid-week staple in our home.

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@winyeemichelle