Spinach and Cheese Curry
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2
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2reviews
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3saves
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1hour5min
Ingredients
Serves : 6
- 1 (200g) packet paneer, diced in 1cm pieces
- 1 tablespoon vegetable oil
- 1 teaspoon garam masala
- 1/2 teaspoon fenugreek, ground
- 1 teaspoon fennel seeds, ground
- 1 teaspoon coriander seeds, ground
- 1 teaspoon turmeric
- 1 teaspoon hot chilli powder
- 1 (400g) tin diced tomatoes
- 2 tablespoons tomato paste
- 1 cup (250ml) water
- 200g frozen spinach, cooked
- 200g cherry tomatoes, halved
- 1 small bunch coriander, chopped
Directions
Preparation:20min › Cook:45min › Ready in:1hour5min
- In a large saucepan, fry the paneer cubes in the vegetable oil until browned. Remove and set aside.
- In a large saucepan, fry the garam masala, fenugreek, fennel seeds, coriander seeds, turmeric and chilli powder for about a minute. Add the diced tomatoes, tomato paste and water.
- Add in the spinach and cherry tomatoes. Simmer on low heat for about 45 minutes. Garnish with coriander and serve with rice.
Tip
Use whole spices and crush using a mortar and pestle: the curry will taste much better than using already ground spices.
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Reviews (2)
0
by megzu
Pretty good spin on the traditional Indian dish aloo saag paneer. Good quality paneer and spices would make all the difference. - 31 Jul 2012
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by susanbl
This is such a delicious curry. I like to make a large amount and freeze some for another meal. You could also add fresh chillies to this recipe for extra bite or you can omit the chillies to make it kid-friendly. - 17 Jun 2012
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