Paneer, Mushroom & Spinach Curry
"A super simple curry using any curry cook-in sauce you like (I used a coconut and pistachio, but use whatever you like). Made using mushrooms and paneer but you could easily switch those out for your chickpeas, chicken or prawns. Get experimental!"
Difficulty
Easy đź‘ŚPreparation
Baking
Resting
Ingredients
Utensils
saucepan
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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!
