My Go-To Spinach and Paneer Curry Recipe
Prep time
Cook time
Total time
A hearty and indulgent vegetarian curry recipe, perfect for mid-week meals, mopped up with a garlic naan bread.
Recipe type: Dinner
Cuisine: Indian
Serves: Serves 2
  • 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
  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.
Recipe by Daisybutter at