PANEER CURRY WITH SPINACH AND PEAS
A rich and satisfying veggie curry, packed with flavour this Paneer Curry with spinach and peas is a real winner! Easy to make this great for a veggie weeknight dinner.
Provided by Michelle Alston
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- Heat a tablespoon of olive oil in a large pan.Add the onion and cook until translucent and springy, at least 10 minutes.Then push the onions to one side of the pan. Add the paneer and cook until golden brown.
- Next, add the korma paste, garlic, half the chopped green chilli (add less if you don't like heat!) and tomato puree cook for a minute.Then add the passata, water and vegetable bouillion stir well and bring the sauce to a fast simmer.Squeeze in the juice of half a lemon. Season with salt and pepper and simmer until thickened, about 10 minutes. Meanwhile, roughly chop the coriander(cilantro) leaves and stalks as well.Once the sauce is reduced to a thick sauce add the mango chutney and half the coriander and stir through the curry. Check the seasoning now.
- Add the spinach to the sauce a handful at a time until wilted. Stir in the peas. Stir the remaining coriander/cilantro through the cooked rice.Leave the curry to cool slightly then serve with rice, naan or chapati.
Nutrition Facts : Calories 350 kcal, Carbohydrate 18.9 g, Protein 15.1 g, Fat 23.7 g, SaturatedFat 11.5 g, Cholesterol 60 mg, Sodium 495 mg, Fiber 3.1 g, Sugar 8 g, ServingSize 1 serving
QUICK PANEER AND CHICKPEA CURRY
Don't wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.
Provided by delicious. magazine
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.
- Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.
- Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.
Nutrition Facts : Calories 443kcals, Fat 23.5g fat (10g saturated), Protein 26.3g, Carbohydrate 26.6g (6.5g sugars), Fiber 10.2g
CHANA MASALA (CHICKPEA CURRY) WITH SPINACH
A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 16
Steps:
- Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
- Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
- Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
- Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
- Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
- Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)
Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
CHICKPEA AND PANEER CURRY
I came up with this, when I forgot to buy spinach (! :)) for Palak Paneer, but had a craving for something Indian. It turned out very nice, and I decided it's a keeper :). I hope you'll enjoy as well. Serve with rice, naan and/or parati, yoghurt, chutneys, ...
Provided by Eismeer
Categories Vegetable
Time 30m
Yield 4-6 , 1 serving(s)
Number Of Ingredients 13
Steps:
- Drain chickpeas of liquid.
- Cube paneer (or Halloumi) in about half inch cubes.
- Chop onion and garlic.
- Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy.
- Transfer cheese to a plate.
- Mix all dry spices in a bowl.
- Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack.
- Add onion and garlic and let fry until translucent.
- Add spices and let roast until fragrant (not too long, or they will burn).
- Add chickppeas and stir until they are covered with spices.
- Add cream of coconut milk.
- Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve.
- Let curry simmer until it's of creamy consistency.
- Add cheese cubes and let heat through again.
- Salt and pepper to taste (if you want to, you can add some vegetable broth as well).
- Enjoy with your favourite Indian condiments.
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