Paneer, Mushroom & Spinach Curry

Paneer, Mushroom & Spinach Curry

Based on 0 ratings

"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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2 tbsp
olive oil
1
onion
50 g
baby spinach
450 g
curry sauce
100 g
Chestnut mushrooms
225 g
paneer cheese
cilantro
rice (for serving)
naan bread (for serving)
mango chutney (for serving)

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.

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