Paneer and spinach curry

Paneer and spinach curry

20 min
Discover the rich flavours of our paneer and spinach curry, an Indian classic that pairs soft, fresh cheese with the wholesome taste of spinach. This recipe presents a medley of aromatic spices and tender paneer cubes in a vibrant curry sauce. Perfect with steaming basmati rice, it celebrates the comfort food flavours of Indian cuisine. Enjoy as a family meal or at festive gatherings.
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https://www.arlafoods.co.uk/recipes/paneer-and-spinach-curry/

Instructions

  • Heat vegetable oil in a large frying pan. Add onion and cook for five minutes over a medium heat until soft. Add garlic and ginger and cook for another two minutes.
  • Add cumin seeds and cook for one minute. Add coriander, turmeric, and garam masala. Cook for two minutes, stirring continuously.
  • Add peppers and paneer and cook for three minutes. Stir in tomato purée and cook for another minute. Add 100 ml water and bring to a simmer. If the mixture is too dry, add more water.
  • Fold in spinach and cook until it is just wilted.
  • Serve on a bed of basmati, garnished with coriander and a squeeze of lemon.
Enjoy!

FAQ: Questions about paneer and spinach curry

If you are keen to explore paneer and spinach curry or need advice on using spinach, our FAQ section will help you craft this delightful Indian dish with ease.

What is the difference between paneer spinach curry and palak paneer?
The difference between paneer spinach curry and palak paneer is how the dishes use spinach. In palak paneer, the spinach is blended into a smooth sauce, while paneer and spinach curry simply cook whole spinach leaves without blending them.  Palak paneer is a traditional dish from North India. It features soft paneer cheese in a thick spinach-based sauce. It is well-loved for its creamy texture, making it a popular choice in restaurants and at home. The spinach is blended into a smooth sauce and seasoned with traditional Indian spices such as fenugreek, cumin, and coriander. Paneer, with its subtle flavour, is then added to the sauce, absorbing the rich spice flavours.
Why does my paneer and spinach curry taste bitter?
If your paneer and spinach curry tastes bitter, it might be because of the spinach. Older spinach leaves have more oxalic acid, which can make the curry bitter. Choose young, tender spinach for a sweeter flavour. Also, cook the spinach just until it wilts to prevent bitterness. Avoid using the stems from mature spinach, as they can add bitterness and a metallic flavour.
How do I choose the right type of spinach?
To make your paneer and spinach curry tasty and not bitter, choose young, tender spinach leaves that are light to medium green. These leaves taste better and keep their bright colour when cooked. Avoid the stems of mature spinach to prevent a bitter, metallic flavour. If you are using baby spinach, the stems are fine to include. Cook the spinach until it just wilts, which takes only a few minutes, to keep it from turning bitter.

Ingredients

Vegetable oil
3 tbsp
Onion, peeled and finely chopped
1
Garlic cloves, peeled and finely chopped
2
Piece ginger, peeled and shredded
3 cm
Ground cumin seed
2 tsp
Ground coriander
2 tsp
Ground turmeric
1 tsp
Garam masala
2 tsp
Red peppers, deseeded and cut into chunks
2
Apetina® Paneer, cut into 2 cm cubes Apetina® Paneer, cut into 2 cm cubes
450 g
Tomato purée
2 tbsp
Water
100 ml
Fresh spinach
500 g
To serve
Fresh coriander
Lemon
1
Basmati rice, cooked
300 g
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Tips: Perfecting paneer and spinach curry

The following tips will help you make the best paneer and spinach curry possible.

Golden colour, rich flavour, and pleasant texture

Fry your paneer cubes until they reach a rich golden colour to deepen the flavour and improve the texture. When frying paneer, cover the pan with a lid to protect yourself from oil splatters. The golden crust tastes delicious and helps the paneer keep its shape and avoid crumbling when you stir it into the curry.

Fine-tuning the texture of the curry

For the ideal curry thickness in your paneer and spinach curry, watch its consistency after adding tomato purée and water. If the curry is too thick, slowly add more water. You want a curry that coats a spoon well but still flows easily and mixes well with the paneer and spinach for a rich yet not too heavy curry.

Layering spices for authentic flavour

To bring authentic Indian flavours to your paneer and spinach curry, start by layering spices correctly. Heat the oil, then add whole spices until they sizzle and release their oils. Next, stir in ground spices and roast them until fragrant. This technique, known as blooming, creates a rich base for your curry.

Prepare a flavourful paneer and spinach curry

Embark on a flavourful journey with our Indian-inspired paneer and spinach curry. This recipe pays tribute to the rich traditions of Indian cuisine, offering a feast filled to the brim with aromatic spices that imbue the curry, cheese, and veggies with depth. More than just a meal, this curry is a piece of culinary culture ready to become a part of your dinner recipe collection. Make sure to add fresh coriander and lemon juice for a finishing touch.

Some people love paneer, and we completely understand why. That is why we have a selection of delicious paneer dishes to explore. Consider these paneer and vegetable skewers, paneer skewers, or a wonderful paneer Buddha bowl.

Creamy base with golden-brown paneer, earthy spinach, and red pepper

Warm, comforting flavours meet soft, creamy textures. The soft paneer is fried in bold spices, enhancing the depth of its nutty flavour while turning it irresistibly golden brown. Young, vibrant spinach also plays an important part, adding an earthy flavour and a fresh green colour. The red pepper injects a subtle sweetness and a refreshing bite.

All of these delicious ingredients are served in a humble tomato-based curry that coats the other ingredients. Every bite has a bit of everything, from the tender spinach to the melt-in-your-mouth paneer.

Seasoned with a traditional blend of spices

The charm of our paneer and spinach curry lies in the tapestry of spices, all perfectly balanced to enhance all the nuances of the meal. The comforting warmth of cumin, the subtle depth of turmeric, and the complex flavours of garam masala come together to create a taste experience that complements the paneer and spinach without overpowering them. The spices are sautéed shortly in oil, a process known as "blooming", to release their flavours without burning. It is a simple method that injects all elements with warm flavours. They also make your kitchen smell incredible with their spicy scents.

Serve with tender basmati rice

Paneer and spinach curry pairs beautifully with fluffy basmati rice. The delicate rice sort is less starchy than others, resulting in an almost buttery flavour, which goes very well with the deep curry flavours. The grains remain separate when boiled, which makes it easy to mix the curry into the rice to savour all flavours and textures in each bite.

Make sure you sprinkle fresh coriander and a squeeze of lemon juice over the plate before serving to complete the experience.

Put your own spin on it

This paneer and spinach curry is very close to the classic Indian recipe palak paneer. If you like, you can always try blending the spinach into a smooth pure after cooking it shortly in the pan with garlic. That way, you will create a spinach-based curry that aligns with the classic palak paneer. If you want a creamier curry base, our recipe can easily be shaped to suit your preferences. Add a dollop of cream or yoghurt to give the sauce a silkier texture and subtle tangy notes.

Playing around with the heat level is also a great way to add your own touch. Depending on your tolerance, add fresh chilli with or without the seeds or a tiny sprinkle of chilli flakes. They will all bring a fiery kick to the recipe, which still keeps with the Indian tradition of spicy food.

Delicious Indian bread, such as naan or parathas, is also a great accompaniment to this curry. Use the bread to scoop up every ingredient and flavour. The bread can be an addition or a substitution for the rice.

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