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Spiced Paneer and Spinach Curry Recipe

Spiced Paneer and Spinach Curry recipe


This is a yummy curry with cheese and spinach. It's spicy and creamy. You cook rice, then make a sauce with tomatoes and coconut. Add cheese and spinach. Put the curry on the rice and eat!


1 large Cauliflower
2 medium Red Onions
400 g Paneer
3 Garlic Cloves
1 inch piece of Ginger
1 Tsp Cumin Seeds
1 Tsp Coriander Powder
1 Tsp Turmeric Powder
1 Tsp Cayenne Pepper
2 Tbsp Tomato Paste
800 g Chopped Tomatoes (2 cans)
400 ml Coconut Cream
400 g Basmati Rice
1 bunch of Spinach
2 Tbsp Olive Oil
Salt to taste


Start by cooking the basmati rice according to the package instructions.
While the rice is cooking, heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the sliced red onions to the pan and cook until they're soft and golden.
Cut the paneer into bite-sized cubes and add them to the pan. Cook until the paneer is golden on all sides.
Grate the garlic cloves and ginger directly into the pan. Add the coriander powder, turmeric powder, and cayenne pepper. Stir well to coat the paneer with the spices.
Chop the cauliflower into small florets and add them to the pan along with the tomato paste. Cook for a few minutes until the cauliflower starts to soften.
Pour in the chopped tomatoes and coconut cream. Stir everything together and bring to a simmer.
Once the curry is simmering, add the spinach and cook until it wilts into the curry.
Season with salt to taste and let the curry cook until it thickens to your liking, about 15-20 minutes.
Serve the hot curry over the cooked rice. Enjoy your meal!

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