Paneer and Spinach Curry

Paneer & Spinach Curry

Even though I’m not vegetarian, I enjoy paneer curry just as much as meat curries. I have used a block of fresh paneer, but cubed frozen paneer will work just as well. Conversely, I have used frozen spinach, but a large bunch of sliced fresh spinach can be used. Frozen methi (fenugreek leaves) can also be used, but I would recommend using half spinach, half methi as it has a quite strong mustard flavour which can “take over” the dish.  This dish can be made a day in advance and reheated, in fact curries seem to be more flavourful the following day. My homegrown bonnet chillis are extremely hot, so one small one was all that was needed for this dish. You can use any type and quantity of chilli to suit your desired degree of hotness.

Paneer and Spinach Curry

Paneer & Spinach Curry

(Serves 4)

1 tablespoon oil
4 cloves
4 cardamon pods
1 cinnamon stick
1 onion (chopped)
1 bonnet chilli (finely chopped)
1 small piece of ginger (peeled & finely chopped)
3 cloves garlic (finely chopped)
400 ml coconut cream
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon garam masala
300 grams frozen spinach
400 grams paneer
Fresh mint leaves to garnish

Heat oil in a large frypan or wok and add following 7 ingredients and saute until golden brown. Remove all except cinnamon stick from pan and process with a little of the coconut cream to a smooth paste then return to pan.

Paneer and Spinach Curry

Add cummin, coriander, pepper, salt, paprika, tumeric, garam masala and spinach with remaining coconut cream and simmer until spinach is defrosted and well blended.

Paneer and Spinach Curry

Add paneer and simmer for another 15 minutes or until paneer is well heated through. Add more salt if needed and served garnished with mint leaves (some chopped).

Paneer and Spinach Curry

Delicious served with *basmati rice either on its own or with other curry dishes.

*Put one cup of basmati rice in a large microwave proof bowl, add a dash of oil and 1 + 2/3 cups of boiling water.  Stir and microwave on High Power for 13 minutes uncovered. Fluff up with a large spoon and serve.

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