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Paneer & Spinach Curry

Paneer & Spinach Curry

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In celebration of Indian Republic Day, we’re bringing you a curry which is a delight for the senses. This is the first time we’re using paneer, the delicious Indian cheese, that pairs beautifully with big, bold flavours. Tuck into this golden curry and toast the country from which we draw endless culinary inspiration.

Tags:High FiberHigh ProteinSpicyVeggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 tbs

curry powder

⅔ cup

brown rice

1 packet

paneer cheese



red onion

1 knob



birdseye chilli

1 tsp

vegetable stock

2 tbs

tomato paste

140 g

baby spinach leaves

1 tub



½ bunch


Not included in your delivery

1 tbs

olive oil

1.5 cup


2 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2820 kJ
Fat26.3 g
of which saturates11.9 g
Carbohydrate72.8 g
of which sugars13.1 g
Dietary Fibre0 g
Protein32.6 g
Cholesterol0 mg
Sodium610 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Deep-Set Pan
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, cube the paneer cheese and finely slice the red onion. Peel and grate the ginger. Deseed and finely chop the birdseye chilli. Pick the coriander leaves for garnish.


In a small bowl combine the mild curry powder and half of the olive oil to form a paste.


Place the brown rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and the water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to low. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.


Meanwhile, heat the remaining olive oil in a deep frying pan over a medium-high heat. Add the paneer cheese and cook for 1-2 minutes each side or until golden. Transfer to a plate.


In the same pan, heat a dash of oil over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Combine the vegetable stock, hot water and tomato paste. Add to the pan and bring to the boil. Reduce heat to medium-low. Simmer for 10-15 minutes or until sauce has thickened.


Return the paneer to the pan with the baby spinach. Simmer for 1-2 minutes or until spinach is wilted and paneer is heated through. Stir through half of the yoghurt. Serve with rice, a dollop of the remaining yoghurt and the coriander leaves.