This is a great curry. I really do love Paneer, and I’ve tried a few variations on a Paneer and Spinach Curry. This one is really great, the tomatoes and clotted cream make it really thick and unctuous. This recipe is perfect for two servings, if you want to make it for four, just double the quantities – although only use 300ml of boiled water (you don’t want it drowning!).

This recipe for Paneer, Tomato and Spinach Curry isn’t particularly spicy, so it won’t blow your head off – if your child is a curry fiend I think this should be okay for them.

Anyway, enjoy!




Serves – 2
Prep / Cooking time – 10mins / 15mins

Paneer, Tomato and Spinach Curry Ingredients

1 Red Onion (Chopped)
2 Tomatoes (Cut into Quarters or Sixths – depending on the size)
150g Baby Leaf Spinach
1 Garlic Clove (Chopped finely or grated)
Thumb of Fresh Root Ginger (Chopped finely or grated)
40g Cornish Clotted Cream
2 Tsp Ground Cumin
1 Tbsp Garam Masala
Vegetable Stock Cube
226g Paneer Cheese (Chopped into bite-sized pieces)
35g Tomato Puree
1 Tsp Sugar
Knob of Butter
Salt and Pepper to Season

Some of the Paneer, Tomato and Spinach Curry Ingredients
Paneer, Tomato and Spinach Curry Method

1 – Fry the Paneer pieces in a some oil on a medium heat in a non stick pan. Let them brown on each side. Use tongs to flip them over.

2 – When the Paneer pieces are browned nicely, set them aside in a bowl while you crack on with the rest of the curry.

3 – Melt the Butter in a non stick pan, chuck in a good lot of salt, and fry the Chopped Red Onion until soft and golden. Get the kettle on – you need some boiled water soon.

4 – Add the Spices, Vegetable Stock Cube, Chopped Ginger and Garlic and cook for a minute.

5 – Add the Chopped Tomatoes, Tomato Puree, Sugar and 200ml Boiled Water.

6 – Let your Curry sauce simmer for 5 mins or so until it’s thickened.

7 – Add the Baby Leaf Spinach and Clotted Cream and cook until all the Spinach has wilted for another 5 minutes or so.

8 – Season with Salt and Pepper and add the Paneer pieces into the Curry.

9 – Cook for a few more minutes, and then serve – it’s great with Rice, or Roti (or both!)

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Paneer, Tomato and Spinach Curry - Kip Hakes

This Paneer, Tomato and Spinach Curry is great. I've tried a few variations, and this one is definitely one of my favourites. It's pretty simple to make too!

Type: Main

Cuisine: Indian

Recipe Yield: 2 servings

Preparation Time: PT0H10M

Cooking Time: PT0H15M

Total Time: PT0H25M

Recipe Ingredients:

  • 1 Red Onion (Chopped)
  • 2 Tomatoes (Cut into Quarters or Sixths - depending on the size)
  • 150g Baby Leaf Spinach
  • 1 Garlic Clove (Chopped finely or grated)
  • Thumb of Fresh Root Ginger (Chopped finely or grated)
  • 40g Cornish Clotted Cream
  • 2 Tsp Ground Cumin
  • 1 Tbsp Garam Masala
  • Vegetable Stock Cube
  • 226g Paneer Cheese (Chopped into bite-sized pieces)
  • 35g Tomato Puree
  • 1 Tsp Sugar
  • Knob of Butter
  • Salt and Pepper to Season

Recipe Instructions: 1 - Fry the Paneer pieces in a some oil on a medium heat in a non stick pan. Let them brown on each side. Use tongs to flip them over. 2 - When the Paneer pieces are browned nicely, set them aside in a bowl while you crack on with the rest of the curry. 3 - Melt the Butter in a non stick pan, chuck in a good lot of salt, and fry the Chopped Red Onion until soft and golden. Get the kettle on - you need some boiled water soon. 4 - Add the Spices, Vegetable Stock Cube, Chopped Ginger and Garlic and cook for a minute. 5 - Add the Chopped Tomatoes, Tomato Puree, Sugar and 200ml Boiled Water 6 - Let your Curry sauce simmer for 5 mins or so until it's thickened. 7 - Add the Baby Leaf Spinach and Clotted Cream and cook until all the Spinach has wilted for another 5 minutes or so. 8 - Season with Salt and Pepper and add the Paneer pieces into the Curry. 9 - Cook for a few more minutes, and then serve - it's great with Rice, or Roti (or both!)

Editor's Rating:
5



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