Spinach and Paneer Cheese Curry

    My take on the Indian dish.

    London, England, UK
    2 people made this


    • 1 onion finely chopped
    • 1.5-2 inches ginger, roughly chopped
    • 3 cloves garlic peeled
    • 2 green chillis chopped (optional but good)
    • 2 tomatoes blended
    • About 200g fresh baby spinach
    • 200g (usually one pack) paneer cheese cubed
    • 1/2 tsp turmeric
    • 1/2 tsp cumin powder
    • 1/2 fenugreek powder (methi powder)
    • 1/4 tsp chilli powder (or more to taste)
    • pinch of salt


    1. Fry the onions in a little oil until they begin cooking down. Add some salt, turn the heat down a little and cover and cook until they're cooked right down. Probably about 15 minutes in total.
    2. Blend the ginger and garlic with a little water into a smooth paste.
    3. Add the ginger / garlic paste to the onions and cook for a further 5 minutes.
    4. Add the powders and the chillis (if using) and cook in for minute.
    5. Add the tomatoes and warm them through.
    6. Add the cheese and let it cook in for a few minutes. It won't melt.
    7. Finally add the spinach and let it wilt right down.
    8. Cook the final mixture through for about 10 minutes. You shouldn't be able to see there are any tomatoes in there at all.


    You can use a tablespoon of tomato puree and about a quarter of a pint of water instead of fresh tomatoes if need be.

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