Speedy Paneer & Spinach Curry

Prep the Ingredients

1. Cut the paneer into bite-sized cubes. Wash the spinach and dry it thoroughly.
2. Finely chop the onion, mince the garlic, and grate the ginger.

Sear the Paneer

1. Heat 1 tablespoon of cooking oil in a large non-stick pan over medium-high heat.
2. Add the paneer cubes and fry for 3-4 minutes, turning occasionally, until they are golden brown on most sides. Remove them from the pan and set aside on a plate.

Build the Curry Base

1. Lower the heat to medium and add the remaining tablespoon of oil to the same pan.
2. Add the chopped onion and cook for 5 minutes until soft and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground cumin, coriander, turmeric, chili powder, and a pinch of salt and pepper. Stir constantly for 30 seconds to toast the spices and release their aroma.

Simmer the Sauce

1. Pour in the canned chopped tomatoes and 50ml of water. Stir well, scraping up any browned bits from the bottom of the pan.
2. Reduce the heat to low, cover with a lid, and let simmer for 8 minutes until the tomatoes break down and the sauce thickens slightly.

Finish with Spinach and Paneer

1. Stir the light coconut milk into the sauce.
2. Add the fresh spinach in large handfuls, stirring gently until it wilts completely into the curry.
3. Return the seared paneer cubes to the pan and simmer gently for 2-3 minutes to warm them through. Season with additional salt and pepper to taste, then serve hot.