Sensational tangy spinach curry
Your next tasty meat-free meal is this quick paneer curry
- SERVES: 4
- PREP TIME: 15 mins
- COOK TIME: 35mins
- DIFFICULTY: easy
- IDEAL FOR: vegetarians, side dish, meat-free midweek-meal
‘Quick’ paneer curry
Ok, so I may have taken the ‘quick’ out of this recipe if you make your own homemade paneer curry.
But I wanted to add this recipe (BBCGoodFood) in because it really is very simple.
And if you find it hard to get your hands on paneer cheese.
Then this homemade paneer is surprisingly easy.
This fresh homemade cheese gives you a softer texture than many shop-bought paneer.
And is great in curries as well as salads.
- 2 litres of whole milk
- 1 lemon, juiced
- 1 tsp fine salt
- Pour the milk into a saucepan, and bring to a simmer over low heat, stirring occasionally – 30 mins.
- Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt – the milk will quickly separate.
- Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey.
- Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk’s freshness.
- Line a sieve with a double layer of muslin and set over a bowl.
- Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth.
- Draw the muslin around the paneer and gently squeeze out any excess liquid.
- Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs.
- Unwrap the paneer – if you’re not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.
Quick paneer curry recipe
This lovely paneer curry is a Jamie Oliver recipe.
Enjoy a wonderful meat-free curry with this recipe.
- 1 red onion
- 2 cloves of garlic
- 4 cm piece of ginger
- 2 fresh green chillies
- olive oil
- 1 heaped teaspoon garam masala
- 1 tablespoon mango chutney
- 200 g spinach
- 4 tablespoons natural yoghurt
- 200 g paneer cheese
- 1 heaped teaspoon of ground turmeric
- You can make this on the day or the day before:
- Peel the onion, garlic and ginger. Finely slice the onion, 1 clove of garlic, half the ginger and 1 chilli.
- Place in a non-stick frying pan on medium heat with 1 tablespoon of olive oil.
- Fry for 5 minutes, stirring regularly, then stir in the garam masala and mango chutney, followed by the spinach.
- Let it wilt, then tip the contents of the pan into a blender.
- Add 2 tablespoons of yoghurt, blitz until smooth, then season to perfection, tasting and tweaking.
- Cool, cover and refrigerate overnight.
- Meanwhile, chop the paneer into 2cm chunks and place in a bowl with the turmeric and ½ a tablespoon of oil.
- Finely grate over the remaining garlic and ginger and toss gently to coat.
- Cover and marinate in the fridge overnight.
- On the day (unless you do all the above at the same time):
- Fry the paneer in a non-stick frying pan, turning with tongs until golden all over.
- Prick the remaining chilli and blacken alongside, then remove.
- Pour in the spinach sauce and simmer for 5 minutes, loosening with splashes of water, if needed.
- Ripple through the remaining 2 tablespoons of yoghurt.
For more vegetarian curries, check out vegetable curry with crispy tofu