Description
This Crispy Paneer, Spinach & Coconut Curry is a flavorful and comforting dish featuring golden fried paneer cubes simmered in a rich coconut milk curry with fresh spinach, broccoli, and aromatic spices. Perfectly paired with naan, rice, or poppadoms, it’s a delightful vegetarian meal that combines creamy textures with vibrant veggies and a hint of heat from fresh chilies.
Ingredients
Scale
Main 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
To Serve
- Naan, rice, or poppadoms
- Lime wedges
Instructions
- Fry the Paneer: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the cubed paneer and fry for 2 minutes on each side, turning with tongs, until the cubes are golden brown and crispy. Remove paneer from the pan and place on kitchen paper to drain any excess oil.
- Sauté Vegetables: In the same pan with leftover oil, add the diced onion and fry for 5 minutes over medium heat until softened. Add the finely chopped garlic and deseeded fresh chillies, frying for another 2 minutes until fragrant.
- Cook Red Pepper: Add the sliced red pepper to the pan and fry for 3 minutes until it softens.
- Add Curry Paste and Coconut Milk: Make a well in the center of the pan’s onion and pepper mixture and add 2 tablespoons of curry paste. Stir continuously for 2 minutes to release the paste’s flavors and heat it through. Then pour in 400ml of coconut milk and mix everything together well.
- Simmer the Curry: Let the curry mixture simmer gently for 5 to 10 minutes, stirring occasionally until it thickens slightly.
- Add Veggies and Paneer: Stir in the fried paneer cubes, steamed broccoli, and baby spinach. Continue to simmer until the spinach wilts and everything is heated through.
- Serve: Remove from heat and serve hot with naan, rice, or poppadoms. Garnish with lime wedges for squeezing over the curry to add a fresh citrus burst.
Notes
- For less heat, remove the seeds from the fresh chillies prior to cooking.
- Paneer can be substituted with firm tofu for a vegan option, but adjust cooking time accordingly.
- Use your preferred type of curry paste, such as red or green, to alter the flavor profile.
- Steaming broccoli keeps it tender-crisp, but you can also blanch it or lightly sauté if preferred.
- This dish pairs excellently with basmati rice or garlic naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: paneer curry, coconut curry, spinach curry, Indian vegetarian recipe, crispy paneer, coconut milk curry, easy curry recipe
