Apetina® Paneer & Spinach Curry

  • Cook: 30 min
  • Servings: 4


  • 3 tbsp vegetable oil
  • 1 onion , peeled and finely chopped
  • 2 cloves garlic , peeled and finely chopped
  • 1 3 cm of ginger , peeled and shredded
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp Garam Masala
  • 2 red peppers , deseeded and cut into chunks
  • 450 g Apetina® Paneer , cut into 2 cm cubes
  • 2 tbsp tomato puree
  • 500 g fresh spinach
  • 1 lemon
  • Fresh coriander
  • Basmati rice

A spicy and filling curry is the perfect dish for cold autumn and winter nights. With lots of flavors and vegetables, and little bit of heat from the fresh chili, everyone at the table will stay satiated for hours.

Heat the vegetable oil in a large frying pan. Add the onion and cook for 5 minutes over a medium heat until soft. Add the garlic and ginger and cook for a further two minutes. Add the cumin seeds and cook for one minute. Add the ground coriander, turmeric and garam masala. Cook for two minutes, stirring continuously. Now, add the peppers and Apetina® Paneer and cook for three minutes. Stir in the tomato puree and cook for a further one minute. Add 100ml water and bring to a simmer. If the mixture is too dry, add a little more water. Fold in the fresh spinach and cook until the spinach is just wilted.


Serve on a bed of basmati rice, garnished with coriander and a squeeze of lemon.


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