Recipe Inspiration: Paneer Curry

Updated: May 26

It's said that there's no such thing as a "healthy curry" but this recipe comes pretty close!


Here's what you'll need:

150g basmati rice , washed and rinsed

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp mild chilli powder

200g block of paneer, cubed

2 tsp vegetable oil

1 onion, roughly chopped

3 garlic cloves, roughly chopped

thumb-sized piece of ginger, roughly chopped

2 plum tomatoes, roughly chopped

large handful of spinach

100g frozen peas

½ lemon, juiced


Get cooking:

  1. Add the rice to 300ml of water and a pinch of salt, and bring to a boil. Simmer for 1 minute then cook on a low heat with a lid on for 10 minutes. Take off the hob and leave to steam for 10 minutes before fluffing up with a fork to serve.

  2. Mix all the spices together on a plate and roll in the paneer, making sure that every cube is coated. Heat the oil in a deep non-stick frying pan and fry the paneer for 4-5 minutes or until crisp. Take out and put onto a plate.

  3. Put the onion, garlic and ginger into a food processor and blitz until smooth, then pour the ingredients into the pan with any remaining spices from the plate. Cook for 10 minutes stirring often, until darkened.

  4. Meanwhile, blitz the tomatoes in the food processor and add to the pan. Add the paneer back in, then add the spinach, frozen peas and 250ml of water. Cook for 5 minutes until the peas have defrosted and the spinach has wilted, then season to taste, add the lemon juice and serve with the rice.

Fancy giving this recipe a try? Make sure to tag us on Instagram: @bigcurrynightinuk #BigCurryNightIn

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