Go Back
+ servings
Paneer Curry with Spinach

Paneer Curry with Spinach and Peas

A rich and satisfying veggie curry, packed with flavour this Paneer Curry with spinach and peas is a real winner! Easy to make this great for a veggie weeknight dinner.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 350kcal


  • 1 tbsp 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 tbsp 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 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 40 g (2 ½ tbsp ) 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


  • 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.


  • 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.


Calories: 350kcal | Carbohydrates: 18.9g | Protein: 15.1g | Fat: 23.7g | Saturated Fat: 11.5g | Cholesterol: 60mg | Sodium: 495mg | Potassium: 219mg | Fiber: 3.1g | Sugar: 8g | Calcium: 338mg | Iron: 3mg