Dinner

Crispy Paneer, Spinach & Coconut Curry Recipe

Name: Crispy Paneer, Spinach & Coconut Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 200g paneer, cubed; 1 onion, diced; 3 garlic cloves, finely chopped; 2 fresh chillies, deseeded if preferred less heat; 1 red pepper, sliced; 2 tbsp curry paste; 400ml coconut milk; 80g long-stem broccoli, steamed or microwaved until just tender; 100g baby spinach; Naan, rice, or poppadoms; Lime wedges

ByJake Silas January 11, 2026January 11, 2026

Jump to Recipe

Introduction

This crispy paneer, spinach, and coconut curry is a delightful blend of textures and flavors. Golden fried paneer cubes are simmered in a creamy coconut curry with fresh vegetables, making it a comforting yet vibrant meal perfect for any night of the week.

A white bowl filled with fluffy white rice forms the base layer, topped with a colorful mix of cooked vegetables and golden brown cubes of paneer, including pieces of bright green broccoli, red bell peppers, and wilted spinach in a light orange sauce, placed mostly in the center of the rice. Two lime wedges rest on the edge of the rice, while a fork with a light wooden handle lies inside the bowl on the right side. The bowl sits on a folded red cloth, all placed on a white marbled surface. To the top right, pieces of naan bread with green herbs are partially visible on a round wooden board. Below, scattered crisp papadums and a small bowl of lime wedges complete the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the olive oil in a frying pan over medium heat. Fry the paneer cubes for 2 minutes on each side until golden brown. Remove and drain on kitchen paper.
Step 2: In the same pan, add the diced onion and cook for 5 minutes until softened. Stir in the garlic and chillies, cooking for 2 more minutes.
Step 3: Add the sliced red pepper and cook for 3 minutes until softened.
Step 4: Make a well in the center of the vegetables and add the curry paste. Stir for 2 minutes to release the flavors.
Step 5: Pour in the coconut milk and mix well. Let the curry simmer for 5 to 10 minutes until it thickens slightly.
Step 6: Add the fried paneer, steamed broccoli, and baby spinach. Stir and simmer until the spinach wilts.
Step 7: Serve the curry hot with naan bread, rice, poppadoms, and lime wedges for squeezing over.

Tips & Variations

For extra crunch, lightly toast the paneer in the oven instead of frying.
Swap broccoli for green beans or cauliflower to change up the texture and flavor.
Add a squeeze of fresh lemon juice instead of lime for a different citrus twist.
Use mild curry paste if you want a less spicy version that’s family-friendly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened too much.

How to Serve

A white bowl filled with a layer of white cooked rice at the bottom, topped with a colorful mix of vegetables and paneer cubes. The vegetables include bright green broccoli, red bell pepper slices, and dark green spinach leaves, all coated with a thick, yellow-orange sauce. Two lime wedges are placed on the left side inside the bowl. A fork with a wooden handle rests on the right side of the bowl. The bowl is set on a red cloth napkin on a white marbled surface. On the upper right side, there are pieces of naan bread on a round wooden board, and on the lower right, light-colored papadum pieces and a small white bowl with lime wedges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this curry?

Yes, you can freeze the curry in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating thoroughly.

Is paneer suitable for vegetarian diets?

Yes, paneer is an Indian cheese that is vegetarian-friendly since it does not contain animal rennet, making it a great protein option for vegetarians.