Spinach and Paneer Curry


Make a simple vegetarian spinach and paneer curry recipe that's ready in under an hour

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 30 mins

  • Total time 50 mins

  • Skill level Easy

  • Calories 200 per serving


  • 1tbsp oil
  • 1 x 227g pack paneer cheese, cut into 2.5cm (1in) cubes
  • 1 large onion, finely sliced
  • 2 green chillies, finely chopped
  • thumb-sized piece ginger, grated
  • handful curry leaves, crushed
  • 2tsp each turmeric and chilli powder
  • 4 tomatoes, chopped
  • 2 red peppers, cubed
  • 400g (14oz) spinach
  • dash double cream


If youíve got a penchant for a curry recipe but are trying to be good, forgo the take away next time you have a curry craving and try this delicious healthy dinner recipe instead.

Itís meat free, packed with vegetables and is ready in under an hour Ė so probably much quicker than waiting for a take away too!

With turmeric and chilli powder to give this dish plenty of kick, youíll just love this mixture of paneer cheese, spinach and peppers. Itís not a dish youíll forget in a hurry and even serves four people, so itís great for the whole family.


  1. Heat a large frying pan. When hot, add the oil, season the paneer and fry until itís golden brown and crisp on the outside. Remove and set aside.
  2. Add a touch more oil to the pan if necessary. Fry the onion, chillies, ginger and curry leaves gently until everything is soft. Add the turmeric and chilli powder and cook out for a couple of minutes, then add the tomatoes and peppers and cook for 10 to 15 minutes until the pepper is soft and the tomatoes have broken down.
  3. Add the spinach, coat in the sauce and allow to wilt down. Finally, stir through the cream to taste, adjust the seasoning and place the paneer back in the pan. Serve hot with paratha or other Indian breads.