Description
This crispy paneer, spinach, and coconut curry is a flavorful and comforting dish featuring golden-fried paneer cubes simmered in a rich coconut milk and curry paste sauce, enhanced with fresh vegetables like red pepper, broccoli, and spinach. Perfect served with naan, rice, or poppadoms, this curry offers a vibrant blend of spices and textures.
Ingredients
Scale
Main 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
To Serve
- Naan, rice, poppadoms
- Lime wedges
Instructions
- Fry the paneer: Heat the olive oil in a frying pan over medium heat. Add the cubed paneer and fry for 2 minutes on each side, turning with tongs, until golden brown. Remove the paneer from the pan and place on kitchen paper to drain excess oil.
- Sauté the base vegetables: Add the diced onion to the same pan and fry over medium heat for 5 minutes until softened. Stir in the finely chopped garlic and deseeded chillies and cook for another 2 minutes.
- Add red pepper: Add the sliced red pepper to the pan and sauté for 3 minutes until softened.
- Cook the curry paste: Create a well in the center of the vegetables in the pan and add the curry paste. Stir continuously for 2 minutes to release its flavors and heat through.
- Add coconut milk and simmer: Pour in the coconut milk, mixing well to combine with the curry paste and vegetables. Allow the mixture to simmer gently for 5 to 10 minutes until the sauce thickens slightly.
- Incorporate remaining ingredients: Add the fried paneer, steamed broccoli, and baby spinach to the curry. Stir well and simmer until the spinach wilts.
- Serve: Serve the curry hot with your choice of naan, rice, or poppadoms, accompanied by lime wedges for squeezing over.
Notes
- Deseeding the chillies reduces the heat if a milder curry is preferred.
- Paneer can be pressed slightly before frying to remove excess moisture for a crispier texture.
- Broccoli can be substituted with other vegetables like green beans or cauliflower.
- Adjust curry paste quantity depending on your preferred spice level.
- Leftover curry can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: paneer curry, spinach curry, coconut milk curry, vegetarian Indian recipe, quick paneer curry, easy curry recipe
