Paneer curry with potatoes and spinach

Total 40 min
Serves 4



2 cups
1 cup
basmati rice
1 tsp
400-g pkg
paneer, cut into 3/4-in. cubes
2 tsp
Yukon Gold potatoes, peeled and cut into 1/2-in. cubes
large onion, finely chopped
serrano chili, thinly sliced
1 tbsp
minced ginger
garlic cloves, minced
2 tsp
1 tsp
1/2 tsp
1/2 tsp
796-mL can
diced tomatoes
312-g container
baby spinach, (about 16 cups)
1 cup
Greek yogurt


  • COMBINE water and rice in a medium saucepan. Boil, then reduce heat to medium-low and simmer, covered, until liquid is absorbed, 15 to 20 min.
  • HEAT a large non-stick frying pan over medium. Add canola oil, then paneer cubes. Cook, stirring often, until golden, 5 min. Transfer to a plate. Add olive oil to pan, then Yukon Gold potatoes. Cook until golden, 8 to 10 min. Add onion, serrano pepper, ginger, garlic garam masala, coriander, cumin and salt. Cook until onion starts to soften, 2 to 3 min. Stir in can of diced tomatoes with its juices. Boil, then reduce heat to medium-low. Simmer, covered, until most of liquid is absorbed and potatoes are cooked through, about 10 min. Stir in baby spinach and paneer. Cook until warmed through, 1 to 2 min.
  • DIVIDE rice among 4 bowls. Top each serving with paneer mixture and 1/4 cup plain Greek yogurt.


Calories 490, Protein 28 g, Carbohydrates 37 g, Fat 28 g, Fibre 6 g, Sodium 631 mg. Excellent source of Vitamin A

Secret ingredient

Paneer is a mild-flavoured fresh cheese commonly used in Indian cuisine. It has a similar texture to extra-firm tofu.

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