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Spinach and Paneer Curry | Cooking Coach | April 2016

Spinach and Paneer Curry | Cooking Coach | April 2016


By Karen Vivers

Spinach and Paneer Curry

Ever since my south Indian travels I’ve been working on getting to grips with some of my favourite food from the trip.  This curry with spinach and paneer (Indian fresh cheese) is really fresh and light and, it uses a very (in my opinion) exotic spice –  asafoetida.  This spice has a sort of earthy onion type aroma and flavour and in its raw form is a root like ginger or turmeric.  In the South of India they use it in a lot of vegetarian curries.  I had heard of it, but I had absolutely no idea how to use it.  That’s the great thing about travelling to the places where your favourite food originates, you get to taste how it should taste and that makes it so much easier to understand how to use it.

Preparation Time:  25 minutes

Cooking Time: 10 minutes

Serves: 4 people

Ingredients for 4 Servings

500gr / 1.1 lb. of paneer cut into cubes (you can also use tofu)
For the Curry
2 x tbsp of sunflower oil
2 x red onions, quartered
2 x large tomatoes, quartered
4 x large garlic cloves
2 x tsp of cumin
1 x tsp of turmeric
3 x tsp of coriander
3 x tsp of cardamom
1 x tsp of fenugreek
¼ tsp of Asafoetida (optional)
¼ tsp of salt

For the Spinach
500gr / 1.1 lb. of fresh spinach, cleaned and the most woody stems removed.
2 x green chili’s
2 x large cloves of garlic
75gr  / 2.5 oz. piece of peeled ginger


Place the spinach leaves in a pan of boiling water for 2 minutes.  Remove them and plunge them into a bowl of iced water.  This keeps the vibrant green colour.Put all the curry ingredients (except for the oil) into a food processor and blitz until smooth.  Set aside.

  1. Put all the curry ingredients (except for the oil) into a food processor and blitz until smooth.  Set aside.
  2. Drain the spinach and put  it in the food processor with the chili’s, garlic and ginger and blitz until smooth.
  3. Heat the oil in a non stick pan and cook the curry sauce for about 3 minutes.  Add the spinach mix and stir through, cooking on a medium heat for a further 5 minutes.Add the paneer, stir through and check for salt before serving.
  4. Add the paneer, stir through and check for salt before serving.

Tips and Variations

This can be served as a main dish or without the paneer it makes a great side dish to a curry menu.Why not give cheese making a go?  Indian paneer is an ideal place to start.

Here is the link to my recipe on the website:


Karen Vivers, originally from Scotland, has lived here in Amsterdam since 1997, and has set up the Cooking Coach to help inspire people to get back into the kitchen.  The basis of the cooking lessons are easy, tasty, healthy recipes.  Each course starts with a free introduction session, to make sure that you only cook what you like to eat.

As well as cooking lessons, Karen offers Culinary Tasting Tours in Amsterdam, is a passionate food blogger, writer, author of “Love Food, Live Healthy”  and works freelance as a Business Consultant, specialising in small and medium food businesses, helping them get started, grow and deal with commercial challenges.


Love Food, Live Healthy is ideal for those of us who really enjoy our food, but want to eat consciously without compromising on flavour. Packed with over 100 recipes, this book has lots of practical cooking and healthy eating tips. Designed for cooks of all skill levels, whether you love cooking or just love eating! 

The Cooking Coach 

Love Food, Live Healthy

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