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Paneer, spinach & chickpea curry

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 tablespoons vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 80g (1/3 cup) korma curry paste
  • 1 tablespoon finely grated fresh ginger
  • 400g can crushed tomatoes
  • 400g can chickpeas, rinsed, drained
  • 125ml (1/2 cup) cold water
  • 2 tablespoons Philadelphia Cream for Cooking
  • 2 x 200g pkts paneer, cut into 3cm pieces
  • 100g baby spinach leaves
  • Naan or chapatti bread, to serve
  • Greek-style natural yoghurt, to serve


  • 1
    Heat half the oil in a large saucepan over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring, for 1 minute or until aromatic.
  • 2
    Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.
  • 3
    Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.
  • 4
    Add the paneer and spinach to the curry and stir until the spinach just wilts. Divide among serving plates and serve with bread and yoghurt.

Source: taste.com.au


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