A rich and satisfying veggie curry packed with flavour, this Paneer Curry with spinach and peas is a real winner! Easy to make and great for a veggie weeknight dinner. Just serve with rice, naan or chapati.
This Post is Kindly Sponsored by Hello Fresh
You all know I love a good curry so when the Hello Fresh team reached out to me to try out one of their recipes from their recipe hub well I couldn't resist! They have a large collection of tried and tested Hello Fresh recipes. You’ll find a mix of old classics, exciting fusion recipes and dishes from around the globe. There’s no shortage of delicious veggie recipes too.
This paneer curry with spinach really jumped out at me and we weren't disappointed! The sauce is rich and full of flavour and the panner is gorgeous in that sauce. I added some frozen peas to up the veggies but that's the only change I made to the recipe. And it looks like we are not the only ones who love this dish it's also one of Hello Fresh's most popular recipes.
What You'll Need
All you need are a few simple ingredients to make this paneer curry, you probably have almost everything in your cupboard already!
How To Make Paneer Curry
- Cook the onion until soft then add the paneer to the pan and cook until golden brown.
- Next add the korma paste, tomato puree, garlic and half the green chilli. Stir well and cook for a minute.
- Now pour in the passata and add the vegetable bouillon and water. Season with salt and pepper and simmer until the sauce is thickened.
- Now, stir in the mango chutney then add the spinach and peas and simmer until the spinach is wilted and the peas are cooked.
Recipe Tips And Variations
- Paneer - You will find paneer in the cheese aisle in the supermarket. Paneer is an Indian cheese that is mild in flavour and holds its shape when cooked, it's really great in curries.
- Spinach - Fresh young spinach is best for this curry but you could use frozen if you need.
- Peas - I use frozen petit pois peas, for this curry. The smaller petit pois are sweeter and more tender than larger garden peas. If you have fresh peas, then they're delicious too.
- Passata - Tomato passata is pureed and strained uncooked tomatoes. Sold in tall bottles it’s 100% tomato, no additives or flavourings. It’s smoother than crushed tomatoes and is known as tomato puree in the US. You can swap this for tinned chopped/diced tomatoes if you wish.
- Korma Paste - You will find this in the world food aisle of your supermarket, I recommend using a good quality paste to make this dish.
- Pro-Tip - Bring the paneer to room temperature before you fry it. When panner is refrigerated, it becomes cold and hard. Bringing it to room temperature will make it softer. So I recommend taking it out of the fridge 2-3 hours before using it.
How To Serve Paneer Curry
We loved this with basmati rice, poppadoms with chutney. I followed the Hello Fresh recipe and added chopped coriander/cilantro to the cooked rice, which is really good. Chapati and naan are also great with this curry.
More Tasty Curry Dishes That You'll Love:
- Cauliflower and Chickpea Curry - a warming, comforting curry, perfect for when the weather turns and you need a quick tasty dinner after work or school.
- Mushroom Curry - with spinach and chickpeas, this is rich and creamy and really easy to make. Packed with flavour and great for a quick and tasty weeknight family meal. It’s also the most popular curry recipe on this blog.
- Teriyaki Tofu - And if you fancy something different this teriyaki tofu with perfectly crispy tofu in a sticky sauce is so easy to make and tastes amazing! Even tofu hating eaters will love this!
Have you made this Paneer Curry Recipe? Rate it and leave me a comment below to let me know what you think!
Paneer Curry with Spinach and Peas
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion peeled, cut in half then chopped
- 1 x 225g (1 x 7.5) oz pack of paneer cut into cubes of 2cm/ 1 inch
- 3 cloves of garlic grated or put through a garlic press
- 1 level tbsp tomato puree/ tomato paste
- 1 green cayenne chili pepper Finely chopped and deseeded. I used a larger green chilli as my family can't handle too much heat!
- 4 tablespoon korma paste
- 400 g (2 cups) of passata
- 1 level tbsp vegetable bouillion
- 100 ml (¼ cup ) of water
- ½ a medium lemon, the juice of
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 40 g (2 ½ tablespoon ) of mango chutney
- 80 g (2 ¾ cups) of fresh baby spinach
- 50 g (⅓ of a cup) of frozen peas I used petit pois peas
- A small bunch of fresh coriander/cilantro
For Serving
- Basmati rice
- Lemon wedges
Instructions
- Heat a tablespoon of olive oil in a large pan.Add the onion and cook until translucent and springy, at least 10 minutes.Then push the onions to one side of the pan. Add the paneer and cook until golden brown.
- Next, add the korma paste, garlic, half the chopped green chilli (add less if you don't like heat!) and tomato puree cook for a minute.Then add the passata, water and vegetable bouillion stir well and bring the sauce to a fast simmer.Squeeze in the juice of half a lemon. Season with salt and pepper and simmer until thickened, about 10 minutes. Meanwhile, roughly chop the coriander(cilantro) leaves and stalks as well.Once the sauce is reduced to a thick sauce add the mango chutney and half the coriander and stir through the curry. Check the seasoning now.
- Add the spinach to the sauce a handful at a time until wilted. Stir in the peas. Stir the remaining coriander/cilantro through the cooked rice.Leave the curry to cool slightly then serve with rice, naan or chapati.
Notes
- Paneer - You will find panner in the cheese aisle in the supermarket. Paneer is an Indian cheese that is mild in flavour and holds its shape when cooked, it’s really great in curries.
- Spinach – Fresh young spinach is best for this curry but you could use frozen if you need.
- Peas – I use frozen petit pois peas, for this curry. The smaller petit pois are sweeter and more tender than larger garden peas. If you have fresh peas, then they’re delicious too.
- Passata – Tomato passata is pureed and strained uncooked tomatoes. Sold in tall bottles it’s 100% tomato, no additives or flavourings. It’s smoother than crushed tomatoes and is known as tomato puree in the US. You can swap this for tinned chopped/diced tomatoes if you wish.
- Korma Paste – You will find this in the world food aisle of your supermarket, I recommend using a good quality paste to make this dish.
- Pro-Tip – Bring the paneer to room temperature before you fry it. When panner is refrigerated, it becomes cold and hard. Bringing it to room temperature will make it softer. So I recommend taking it out of the fridge 2-3 hours before using it.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of 4 and does not include rice/naan or chapati if used.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.
Nutrition
*This recipe is kindly sponsored by Hello Fresh, while I have been compensated for this post by views and opinions are my own.
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