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Wednesday, August 25, 2010

Coconut Spinach Curry with Paneer and Peas

This is one of those original recipes - something I decided to create based off some flavors I truly enjoy - coconut, curry and spinach.

If you like Saag Paneer and Thai food you'll like this. The spice of the dish is tamed by the sweet of the coconut.

  • 1 can of coconut milk
  • 1 bag of spinach
  • 1 cup of onions, chopped
  • 1 tbsp of garlic-ginger paste
  • 1 cup of peas
  • 1 bag of frozen paneer cheese
  • 1 tsp. of garam masala
  • 1/2 tsp of chili powder
  • 1 heaping tsp. of curry paste
  • 1 tbsp of oil
  • 1 medium tomato, chopped
  • salt and pepper to taste.


  1. Heat up oil in a pot over medium heat. Add onions and garlic-ginger paste and saute.
  2. When onions are translucent, add tomatoes and saute. Add spinach and allow it to wilt.
  3. Add a pinch of salt and pepper, chili powder and garam masala. 
  4. When all ingredients are mixed well, add it to a food processor and pulse until it is blended.
  5. In a separate pan, add paneer and a bit of oil and allow it to brown on sides.
  6. In the pot, add coconut milk and blended spinach dish and curry paste. Stir.
  7. When paneer cubes are brown add them, some more salt and peas. 

Serve with rice.