Punchy Paneer and Spinach Curry

Spinach and Paneer, what a dream combination! This luscious dish will have your mouth watering for more.

  • 250g spinach
  • 200-300g paneer
  • 1 onion
  • 2 cloves of garlic
  • 1 inch of fresh ginger
  • 2 fresh vine tomatoes
  • 1 pack of Bang spices
  1. Step 1: The Prep

    Finely chop the onion and finely crush/grate the garlic and ginger. Lightly fry the onion, garlic and ginger in a saucepan using cooking oil on a low heat – avoid any browning or burning. The mixture should turn translucent after about 2-3 minutes. If you would like an extra spicy curry add fresh green chillis - leave these whole and continue to stir.
  2. Step 2: Curry Base

    Make a runny paste with 150ml water and your Bang spices. Pour the runny paste into the pan. Add chopped tomatoes and continue to heat on a low setting.
  3. Step 3: Add Ingredient

    Add the panner and raise the heat. Sir in the curry base to cover all the ingredients and add 100ml boiling water. Cover with the spinach and allow to cook for 15-20 minutes. Garnish with fresh coriander or curry leaves and add whole fresh chillies for an extra zing.
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy