Spinach and Paneer Indian Curry Recipe

Name: Spinach and Paneer Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches Spinach; 1 to your preference Paneer (Indian cheese); 1/2 head Onion; 2 Green Chili; 4 clove Garlic; 1 tbsp Ginger; 1/2 small Tomato; 2 tbsp Cilantro; 1 1/2 tsp Turmeric; 1 tsp Cumin; 2 tsp Coriander; 1 to preference Garam masala; 1 to preference Red chili; 1 to preference Black pepper; 1 tsp Cumin Seeds; 2 Red chili pepper; 1 Cinnamon sticks; 1 Cardamon; 5 tbsp Oil; 1 Salt

Servings: persons

2 bunches Spinach
1 to your preference Paneer (Indian cheese)
1/2 head Onion
2 Green Chili
4 clove Garlic
1 tbsp Ginger
1/2 small Tomato
2 tbsp Cilantro
1 1/2 tsp Turmeric
1 tsp Cumin
2 tsp Coriander
1 to preference Garam masala
1 to preference Red chili
1 to preference Black pepper
1 tsp Cumin Seeds
2 Red chili pepper
1 Cinnamon sticks
1 Cardamon
5 tbsp Oil
1 Salt

1
Prep 1: Blanch the spinach.
2
After blanching, wash, drain, and chop with a blender or a food processor if you have one.
3
You can also cut to your preferred size with a knife.
4
Prep 2: Prepare the ingredients as shown in the photo (grind into a paste; try not to add any water).
5
You can grate the onions with a grater, or finely chop it with the rest of the ingredients.
6
Prep 3: Cut the paneer to your liking.
7
Fry the paneer until golden brown.
8
Heat the oil until very hot, add in as much whole spices as you like, and saute until golden brown.
9
Add the masala mixture you made in Step 3, and saute.
10
Once it has cooked through and has softened (saute the onions well to bring out their sweetness), mix the spices with salt and water until it becomes a paste, and add it in.
11
The curry roux is done if it has reached a thickened texture.
12
Add the spinach after the roux is finished.
13
Add the paneer after the spinach has been coated with the roux, simmer for 10-15 minutes.
14
It is done once the paneer has swelled and the flavor has soaked in.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 bunches Spinach, 1 to your preference Paneer (Indian cheese), 1/2 head Onion, 2 Green Chili, and more.

Yes, Spinach and Paneer Indian Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Paneer Indian Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions