Dinner

Crispy Paneer, Spinach & Coconut Curry Recipe

ByEthan Lark January 28, 2026January 28, 2026

Introduction

This crispy paneer, spinach, and coconut curry is a vibrant and comforting dish perfect for a flavorful weeknight dinner. The combination of golden paneer cubes, creamy coconut milk, and fresh vegetables creates a deliciously satisfying meal.

A grey bowl sits on a red cloth on a white marbled surface, filled with three layers: the bottom layer of white basmati rice, the middle layer of bright green broccoli and spinach mixed with red bell pepper slices, and the top layer of golden-brown grilled paneer cubes coated in a yellow-orange sauce. Two lime wedges rest on the left edge of the rice layer. A fork with a wooden handle is placed inside the bowl toward the right. To the upper right, pieces of naan bread with green herb bits are placed on a wooden round board, and broken pieces of papadum lie nearby. A small bowl of lime wedges is partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
200g paneer, cubed
1 onion, diced
3 garlic cloves, finely chopped
2 fresh chillies, deseeded if you prefer less heat
1 red pepper, sliced
2 tbsp curry paste
400ml coconut milk
80g long-stem broccoli, steamed or microwaved until just tender
100g baby spinach
Naan, rice, poppadoms, and lime wedges, to serve

Instructions

Step 1: Heat the olive oil in a frying pan over medium heat. Fry the paneer cubes for 2 minutes on each side, turning with tongs, until golden brown. Remove from the pan and place on kitchen paper to drain.
Step 2: Add the diced onion to the leftover oil in the pan and fry for 5 minutes until softened. Add the garlic and chillies, frying for another 2 minutes, then stir in the sliced red pepper and cook for 3 minutes until softened.
Step 3: Create a well in the middle of the vegetable mixture and add the curry paste. Stir for 2 minutes to release the flavors.
Step 4: Pour in the coconut milk and mix well to combine. Let the curry simmer for 5 to 10 minutes until it thickens slightly.
Step 5: Add the fried paneer, steamed broccoli, and baby spinach. Stir everything together and simmer until the spinach wilts completely.
Step 6: Serve the curry hot with naan, rice, or poppadoms and lime wedges for squeezing over.

Tips & Variations

For extra crunch, toast the paneer in a hot oven instead of frying.
Swap broccoli with cauliflower or green beans based on what you have available.
Add a squeeze of lime juice into the curry just before serving to brighten the flavors.
Use homemade curry paste or your favorite store-bought brand for convenience.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. Creamy coconut curries may thicken when chilled; add a splash of water or coconut milk when reheating to loosen the sauce.

How to Serve

A white bowl filled with a base layer of white rice, topped with a colorful vegetable curry containing broccoli, red bell peppers, and cooked spinach leaves mixed in a light orange sauce, along with golden brown cubes of fried paneer scattered evenly on top. Two lime wedges rest on the side of the rice. A fork with a light wooden handle sits inside the bowl on the right side. The bowl is set on a red cloth napkin over a white marbled surface. Nearby, there is a wooden board holding pieces of naan bread sprinkled with green herbs, along with some pale crispy papadums. A small white bowl filled with lime wedges is placed at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of paneer?

Paneer is ideal because it holds its shape when cooked. You can substitute with halloumi, but it may be saltier and firmer.

Is this curry suitable for freezing?

Yes, you can freeze this curry for up to 2 months. Thaw overnight in the refrigerator and reheat gently. The spinach texture may change slightly but the flavor remains delicious.