Paneer, Spinach, and Potato Curry

duration125 mins
meal_typeLunch, Dinner


  • 225 g packed paneer , cut into cubes
  • 290 g jar korma curry paste
  • Juice of 1 lemon
  • 2 cloves garlic , crushed
  • 1 tbsp olive oil
  • 2 onion , finely sliced
  • 1 tsp black cumin seeds
  • 3cm-piece fresh ginger root, finely chopped
  • 250 ml coconut milk
  • 500 g Charlotte potatoes , scrubbed and halved
  • 120 g red lentils
  • 100 g young leaf spinach
  • Steamed basmati rice, poppadoms, and lime wedges, to serve


  1. In a bowl, mix the paneer cubes, 2 tbsp korma paste, lemon juice, and half the garlic. Cover and marinate in the refrigerator for at least 2 hours.
  2. In a large pan, heat half the oil over medium-low heat. Add the onions and cook while stirring, until caramelized, about 30 minutes. Add 2 tbsp of water to the pan. Add the cumin seeds, remaining garlic, ginger, and the rest of the korma paste. Stir until fragrant, about 1-2 minutes.
  3. Pour in the coconut milk and 300ml of water. And the potatoes, and stir until combined. Reduce the heat, cover, and simmer for 55 minutes.
  4. Add the lentils and continue to simmer, covered, stirring occasionally, until the potatoes and lentils are tender, about 20 minutes.
  5. In a non-stick frying pan, heat the remaining oil. Add the marinated paneer and fry for 10-15 minutes. Turn occasionally to get it crisp and golden. Remove from heat, and set aside.
  6. Remove the curry from heat. Stir in the paneer and spinach, until the spinach is wilted. If the curry is too thick, stir in a bit of boiling water, until you get the desired consistency. Serve with the steamed basmati rice.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.