I love quick and easy curries during winter and this paneer spinach curry is one of my favourites. It’s so simple to whip up, ready in next to no time and will help banish any winter blues away. Seriously, I recommend you give it a try!
I slightly amended a recipe from Taste
- 400g paneer
- Brown onion
- 1tbs fresh ginger
- 1/3 cup korma paste (I use this recipe)
- 400g can tomatoes
- Can of chickpeas
- 1/2 cup water
- 200g spinach
- Greek yoghurt, naan and rice to serve
- Heat oil in a large fry pan and cut the paneer into cubes
- Cook the paneer until lightly golden on all sides, then remove from the pan and set aside
- Dice the onion and grate the ginger
- Heat some more oil in the pan and cook the onion until softened and translucent
- Add the ginger and korma paste and stir to coat the onion, cooking for 1 minute
- Add the tomatoes, drained chickpeas and water and stir to combine
- Bring to the boil, then reduce and simmer for 10 minutes, until the sauce has thickened somewhat
- Add the paneer and spinach and cook until the spinach has wilted and the paneer is heated through
- Serve with rice, naan and greek yoghurt
I find the best way to make this a super quick meal is to whip up the korma paste in advance. It will keep fine in the fridge, but I also freeze it in small portions so I have korma paste on hand whenever I might need it!
I love how simple this paneer spinach curry is, and the fact it all takes place in just one pan! My favourite kind of mid-week meals always involve minimal dishes afterwards!