/images.kitchenstories.io/communityImages/3bea7e5de97631932054d74cf2a26e85_90b97b8d-a8db-46af-a6d3-6e58bf4ec5fa.jpg)
Paneer, Mushroom & Spinach Curry
Ingredients
Utensils
saucepan
Step 1/ 8
- 1 onion
- 100 g Chestnut mushrooms
- cilantro
Peel and finely dice your onion, slice the mushrooms and chop the cilantro (a small handful is fine).
Step 2/ 8
- 225 g paneer cheese
Chop your paneer into 2cm cubes.
Step 3/ 8
- 2 tbsp olive oil
- saucepan
Heat up your oil in a large saucepan.
Step 4/ 8
Once hot, throw in your diced onion and cook until softened.
Step 5/ 8
Add the sliced mushrooms and paneer, cook for 6-7 minutes or until the paneer starts to turn golden.
Step 6/ 8
- 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.
Step 7/ 8
- 50 g baby spinach
Add the baby spinach and heat it for a few minutes until it wilts.
Step 8/ 8
Garnish with the cilantro and serve with rice, naan and some form of chutney.
Enjoy your meal!
Tags
More delicious ideas for you
- veganVegan massaman-style curryCarolin Roitzheim
- vegetarian5-ingredient mushroom quesadillas with spicy sour creamDevan Grimsrud
- vegetarianMini mushroom and avocado burritosFriederike Klasen
- vegetarianCheese and spinach trianglesClarissa
- vegetarianGrilled vegetable and mozzarella calzoneCarla Matthäus
- veganEggplant Unagi (Japanese-style glazed eggplant)Marco Hartz
- vegetarianPizza bufalinaMason
- Sweet potato lentil curryKKathrin