Indulge in the goodness of spinach and paneer with every bite of this delicious curry recipe. Enjoy the aromatic blend of spices, adding depth and complexity to the dish, making it a true feast for the senses. Whether you are a vegetarian looking for a protein-rich meal or just want to try something new and delicious, this spinach and paneer curry recipe is sure to impress.
serves 4
INGREDIENTS
4 tbsp coconut oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 thumb sized piece of ginger, finely chopped
1 tsp turmeric
1 tsp garam masala
500g frozen spinach, thawed
4 scoops Axis PhytoGreens
⅓ cup coconut cream
½ tsp salt
400g paneer, cut into 2cm cubes
For Tempered Spices
1 tbsp coconut oil
1 shallot, finely sliced
2 curry leaf stems
1 tsp coriander seed
1 dried chilli
METHOD
- Heat a deep frypan over med/ high heat.
- Add 2 tbsp coconut oil, onion, garlic and ginger and sauté until softened.
- Add spices and cook until fragrant.
- Squeeze out excess moisture from the spinach and add to the frypan, stir and cook for two minutes.
- Add Axis PhytoGreens, salt and coconut cream and simmer for ten minutes.
- Meanwhile, heat 2 tbsp coconut oil in a medium frypan and cook the paneer until golden and warmed through.
- Add the paneer to the curry. To temper spices, heat 1 tbsp coconut oil in the frypan, add shallot and cook until caramelised.
- Add curry leaves, corianderseed and chilli and fry for a minute.
- Serve curry topped with the tempered spices and with wholemeal flatbread on the side.
