Paneer, Mushroom & Spinach Curry
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- 1 onion
- 100 g Chestnut mushrooms
Peel and finely dice your onion, slice the mushrooms and chop the cilantro (a small handful is fine).
- 225 g paneer cheese
Chop your paneer into 2cm cubes.
- 2 tbsp olive oil
Heat up your oil in a large saucepan.
Once hot, throw in your diced onion and cook until softened.
Add the sliced mushrooms and paneer, cook for 6-7 minutes or until the paneer starts to turn golden.
- 450 g curry sauce
Put in your jar of curry sauce and mix to combine. Add a little bit of water if you prefer a thinner sauce. Simmer for 10 minutes.
- 50 g baby spinach
Add the baby spinach and heat it for a few minutes until it wilts.
Garnish with the cilantro and serve with rice, naan and some form of chutney.
Enjoy your meal!