Crispy Paneer Coconut Curry with Spinach

Name: Crispy Paneer Coconut Curry with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 200 g paneer, cubed; 80 g long-stem broccoli, steamed until just tender; 100 g baby spinach; 1 red pepper, sliced; 1 onion, diced; 2 fresh chillies, deseeded if preferred; 3 clove garlic, finely chopped; 400 ml coconut milk; 2 tbsp curry paste; 2 tbsp olive oil; naan, rice, poppadoms, and lime wedges, to serve

This creamy paneer curry pairs golden, pan-fried paneer with spinach, broccoli, and sweet red pepper in a rich coconut sauce. It is a flavorful vegetarian dinner that feels comforting enough for a weekend meal but is simple enough for a weeknight. Serve it with warm naan, rice, or poppadoms for a satisfying finish.

Servings3 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

paneer, cubed
200 g
long-stem broccoli, steamed until just tender
80 g
baby spinach
100 g
red pepper, sliced
1
onion, diced
1
fresh chillies, deseeded if preferred
2
garlic, finely chopped
3 clove
coconut milk
400 ml
curry paste
2 tbsp
olive oil
2 tbsp
naan, rice, poppadoms, and lime wedges, to serve

Step-by-Step Instructions

Heat the olive oil in a large frying pan over medium heat. Add the paneer cubes and cook for about 2 minutes per side, turning gently, until crisp and golden all over. Transfer to a paper towel-lined plate and set aside.

Add the diced onion to the same pan and cook for 5 minutes until softened. Stir in the garlic and chopped chillies, then cook for 1 to 2 minutes until fragrant. Add the sliced red pepper and cook for 3 minutes, stirring often, until it begins to soften.

Push the vegetables to the sides of the pan and add the curry paste to the center. Cook for 1 to 2 minutes, stirring, to bring out its flavor. Pour in the coconut milk and mix well, then simmer for 5 to 10 minutes until the sauce thickens slightly.

Stir in the tender broccoli, spinach, and fried paneer. Cook for 2 to 3 minutes, just until the spinach wilts and the paneer is heated through. Taste and adjust the seasoning if needed, then serve hot with naan, rice, or poppadoms and lime wedges on the side.

Chef's Tips

Do not overcrowd the pan when frying the paneer or it will steam instead of crisping. If you want a milder curry, use just 1 chilli or a mild curry paste. Leftovers keep well in the refrigerator for up to 2 days; reheat gently so the paneer stays tender.