Easy green vegetable curry with paneer cheese and rice

Nov 23, 2021
Serve over brown basmati rice or with naan to round out this healthy meal. Source: Getty Images

Don’t be put off by the intense green colour of this traditional Indian curry. It’s just the spinach. You could use a combination of spinach and mustard greens to get the same result. Together with the spices and the paneer cheese (which doesn’t melt when it cooks), you’ve got a quick and easy dinner.

Serve over brown basmati rice or with naan to round out this healthy meal.

Serves 4.


  • 225g paneer cheese, cut into 1/2-inch cubes
  • 1/4 tsp ground turmeric
  • 2 tbsp extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • 1 clove garlic, minced
  • 1 tbsp minced fresh ginger
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 550g frozen spinach, thawed and finely chopped
  • 3/4 tsp salt
  • 2 cups low-fat plain yogurt


  1. Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.
  2. Add remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7-8 minutes. If the pan seems dry during cooking, add a little water, 2 tablespoons at a time. Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds.
  3. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.



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