Spinach and Paneer Curry

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This is the first time I’ve ever cooked anything with frozen spinach, but followed a recipe my boyfriend found online by fuss free cooking. You could use halloumi, chicken, prawns or add any meat you like to the dish but I like this meat free version mainly because I absolutely adore Paneer!

The recipe serves 2


500g frozen chopped spinach
1 packet of paneer (approx 200g), diced
1 tsp garlic paste
1 tsp ginger paste
1 onion, finely diced
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1/2 tsp chilli powder (adjust to your taste)
Olive oil
1 packet microwave basmati rice (I’ve used Tilda white basmati)
Naan bread or poppadums (optional)


  1. Heat a non-stick stirfry pan with a little bit of oil and pan fry the paneer over medium heat until golden brown on all (most) sides. Set aside the Paneer on a plate.
  2. In the same pan, add 2 teaspoons of oil and the diced onion. Saute until the onions start to brown over medium heat.
  3. Turn the heat down, add spices, garlic and ginger paste. cook and stir occasionally until aromatic over low-medium heat.
  4. Add the tomato paste and mix well with the spices.
  5. Add approx 250-300ml (around half a pint) of hot water and allow the mixture to bubble, cover, until the oil is slightly separated on the surface . Add more water if the mixture is drying up.
  6. Add the frozen spinach and cook until it is fully thawed over a medium heat.
  7. Cook for a further 10 minutes before adding the paneer. (You may need to add more water if necessary, to achieve your desired consistency.
  8. Add the Paneer and stir gently to mix with the spinach. Add salt to taste.
  9. Cook rice according to packet instructions and serve with naan bread or poppadums if using.