Creamy Garlic Herb Paneer & Spinach Curry
A rich, creamy paneer curry made with The Paste Co. Garlic Herb Paste, crafted with all-natural, clean ingredients. Golden paneer is folded back into a silky garlic herb coconut sauce with fresh spinach for a simple, flavour-packed meal.
Ingredients
- 250g paneer, cut into bite-sized cubes
- 3 heaped tsp The Paste Co. Garlic Herb Paste (1 tsp for the paneer, 2 heaped tsp for the curry)
- 1 tbsp ghee
- 1 x 400ml can coconut milk
- 3 large handfuls fresh spinach (approx. 90g)
- Salt, to taste
- Chilli flakes, to finish (optional)
- Steamed basmati rice or warm naan / flatbread, to serve (optional)
Method
- Add the paneer to a bowl with 1 tsp The Paste Co. Garlic Herb Paste and mix until evenly coated.
- Heat the ghee in a large frying pan over a medium heat. Add the paneer and cook for 3–4 minutes, turning occasionally, until golden on all sides. Remove from the pan and set aside.
- Pour the coconut milk into the same pan and stir in the remaining 2 heaped tsp The Paste Co. Garlic Herb Paste until fully combined.
- Add the spinach a handful at a time, stirring until it has completely wilted into the sauce.
- Return the golden paneer to the pan and gently stir to coat it in the creamy sauce.
- Season with salt to taste and allow everything to warm through for 1–2 minutes.
- Finish with a sprinkle of chilli flakes if desired and serve immediately with steamed basmati rice or warm naan.
Tips
- Browning the paneer first gives it a firmer texture and helps it hold its shape in the curry.
- Add the spinach gradually so it wilts evenly into the sauce.
- Simmer the sauce gently to keep the coconut milk smooth and creamy.
- Finish with chilli flakes for a little extra heat if you enjoy a spicy kick.
Nutrition (per serving, approximate)
Add a starch
Rice (cooked)g
Roasted potatoes ()g
| Energy | 435 kcal / 1,820 kJ |
|---|---|
| Fat | 38g |
| of which saturates | 23g |
| Carbohydrates | 10g |
| of which sugars | 4g |
| Protein | 14g |
| Salt | 0.7g |
Made with
Frequently asked questions
Can I use frozen spinach?
Yes. Defrost and drain any excess water before adding it to the sauce.
Can I make it dairy free?
Replace the paneer with firm tofu and swap the ghee for olive oil or another cooking oil.
Can I make it spicier?
Absolutely. Add a generous sprinkle of chilli flakes before serving.
Can I make this ahead of time?
Yes. Store in an airtight container in the fridge and gently reheat before serving.
What should I serve it with?
This curry is delicious with fluffy basmati rice, warm naan, flatbreads or roasted potatoes.