Spinach and Paneer Curry

Hello there!
I have noticed that recently many people are deciding to create 'fakeaways' at home where you re-create your favourite takeaway at home to help save money and make it healthier. Saag paneer is one of my favourite Indian dishes so I wanted to create a quick and easy recipe for a similar curry. This one is more tomato-based so perfect for anyone who isn't super into spicy curries and topped with cashew nuts for a little crunch! Enjoy!


The Recipe: Spinach and Paneer Curry 
Serves 2

• Vegetable oil
• 1 garlic cloves, crushed and finely chopped
• 1/2 white onion, finely diced 
• 1 1/2 tbsp medium curry powder
• 200ml coconut milk
• 4 tbsp tomato puree
• 225g paneer, cubed
• 100g baby spinach
• 1 tbsp cornflour mixed with 2 tbsp water (optional)
• 150g basmati rice 
• 30g cashew nuts, roughly chopped

In a saucepan, add a drizzle of vegetable oil and fry the garlic and onion on a medium heat until softened and translucent. 

Reduce the heat to low and add the curry powder and gently cook out the spice until aromatic. Add the coconut milk and tomato puree then bring to a gentle boil. 

Add the paneer and simmer for 10 minutes before adding the spinach to wilt. 

If you want a thicker sauce add the cornflour mixed with water and heat to thicken.

Serve with basmati rice and topped with roughly chopped cashew nuts. Enjoy!

Spinach and Paneer Curry...Ta dah!

If you liked this recipe, check out this recipe: Butternut Squash and Spinach Vegan Curry

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