Paneer and creamy spinach curry

Prep: 5 mins
Cook: 15 mins
Paneer and creamy spinach curry

60ml ml vegetable oil

1 tsp cumin seeds

1 tsp dried red chilli flakes

6 cloves garlic, chopped

4cm ginger, peeled and chopped

750g spinach leaves

1/2 tsp garam masala

120ml single cream

200g firm paneer (Indian fresh cheese), cut into 2cm cubes

Pour the oil into a large pan and heat over medium heat. Add the cumin seeds and chilli flakes. Swirl around for about 30 seconds.

Set the heat to low then throw in the garlic and ginger. Fry for a few more seconds. Stir in the spinach and the garam masala. Turn up the heat to medium and cook for about 8 to 10 minutes, until the spinach leaves have shrunk and are really tender. Set aside to cool down.

Process the leaves and any cooking juices left in the pan in a food processor until you get a creamy mixture. Put back in the pan and reheat. Add the cream then the paneer cubes just before serving. 


Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Cheese, Vegetables

Recipe Type
Dinner, Easy, Quick Meals, One Pot, Curry, Vegetarian


Special Info

Level of Difficulty

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