Spinach, Tomato and Paneer Curry

cook 30 mins
Tags: Spicey
  • 500 g (1 lb) spinach leaves
  • 3 tablespoons unsalted butter
  • 2 teaspoons cumin seeds
  • 1 red chilli, deseeded and finely chopped
  • 1 onion, very finely chopped
  • 2 plum tomatoes, finely chopped
  • 2 teaspoons finely grated garlic
  • 1 tablespoon peeled and finely grated fresh root ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 250 g (8 oz) paneer (Indian cottage cheese), cut into bite-sized pieces
  • 2 tablespoons double cream
  • 1 teaspoon lemon juice
  • 2 tablespoons finely chopped coriander leaves
  • salt and pepper
  • flatbreads, to serve (optional)
  • Cook the spinach in a large saucepan of boiling water for 2–3 minutes, then drain well. Transfer to a food processor or blender and blend to a smooth purée.
  • Heat the butter in a large wok or frying pan, add the cumin seeds, red chilli and onion and stir-fry over a medium-low heat for 6–8 minutes until the onions have softened. Add the tomatoes, garlic, ginger, chilli powder and ground coriander and season well. Stir through and cook for 2–3 minutes.
  • Increase the heat to high, add the paneer and stir-fry for 1–2 minutes, then add the spinach purée and stir-fry for a further 4–5 minutes until well mixed and heated through.
  • Remove from the heat and stir in the cream, lemon juice and chopped coriander. Spoon into warm bowls and serve with warm flatbreads, if liked.
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