Paneer and Spinach Curry 

Ingredients

• 3 tsp melted ghee or olive oil
• 400g paneer, cut into 3cm cubes 
• 2 onions, sliced
• 4 garlic cloves, finely chopped
• 3cm piece of ginger, finely grated
• 1 long green chilli, finely chopped, plus extra to serve
• 1 tbs brown sugar
• 2 tbs ground coriander
• 2 tbs ground turmeric
• 1 tbs ground cumin
• 1 tbs sweet paprika
• 250g (1 cup) plain yoghurt, plus extra to serve (optional)
• 1 tsp garam masala
• 2 bunches of English spinach leaves
• Steamed basmati rice, to serve
• Pinch salt
• Lime pickles and/or mango chutney, to serve

Method

Heat the ghee or olive oil in a large sauté pan over medium heat. Add the paneer and fry until lightly golden on all sides. Drain on a paper towel and reserve. 

Next, add the onions, garlic, ginger and chilli to the sauté pan and cook, stirring frequently, over medium heat for 5–8 minutes until the onion is softened and golden brown.

Combine the coriander, turmeric, cumin, paprika and 3 tablespoons of water in a bowl and mix to form a paste.

Add the paste  and sugar to the onion and cook, stirring to coat everything in the spices, for 2-3 minutes until fragrant and slightly darkened. Add the yoghurt and mix through.

Bring the curry to a simmer and then stir through the garam masala, spinach and salt and cook for a further 2-3 minutes to wilt the spinach. Add the paneer and fold through.

Scatter extra chilli over the curry and serve with the steamed basmati rice, extra yoghurt and classic condiments of your choice, such as lime pickles or mango chutney.

Made with these Katoomba products