Fresh greens paneer curry recipe
Created by The Tesco Recipes team
We've swapped spinach for fresh greens in this vibrant paneer curry. Packed with warming, fragrant spices, it tastes like it's been simmering for hours but it's on the table in half an hour – our new favourite fakeaway!
See method- Serves 6
- Takes 30 mins
- 432 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 400g paneer, cut into 2cm cubes
- ¼ tsp ground turmeric
- 2 tbsp vegetable oil
- 450g fresh greens, sliced
- 1 onion, sliced
- 2 garlic cloves, peeled
- 3cm piece fresh ginger, peeled and chopped
- 1 green chilli, halved and deseeded
- 1 tsp garam masala
- ½ tsp mild chilli powder
- 1 lemon, juiced
- cooked basmati rice
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Shop ingredientsEach serving contains
- Energy
- 1805kJ 432.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 46.3gProtein 18.5gFibre 3.9g
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Method
- Toss the paneer with the turmeric. Heat 1 tbsp oil in a frying pan over a medium heat. Fry the paneer for 6-7 mins, turning regularly, until golden on all sides. Transfer to a plate.
- Meanwhile, boil the greens for 2-3 mins until just tender. Drain, reserving a mugful of the cooking water.
- Return the frying pan to a medium heat with the remaining oil. Add the onion, garlic, ginger and green chilli and fry for 6-7 mins until lightly golden, stirring frequently. Add the garam masala and chilli powder and cook for 1 min until fragrant. Tip into a blender, along with half the spring greens and 1-2 tbsp of the reserved cooking water; season. Blitz to a thick, smooth sauce.
- Pour the sauce back into the frying pan, along with the remaining greens. Dot the paneer in the sauce and heat through for 2 mins. Squeeze in the lemon juice. Serve alongside the cooked rice.
- See more Curry recipes
