Spinach and Paneer Curry

Spinach and Paneer Curry

Bring spinach and paneer curry to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 4

• 400 g paneer, cubed

• 400 g spinach

• 1 onion, chopped

• 2 garlic cloves

• 20 g ginger

• 2 tsp garam masala

• 200 g chopped tomatoes

• 100 ml double cream

• 2 tbsp oil

• 250 g basmati rice

Instructions

1. Cook rice following packet. Wilt spinach in a covered pan for 3 minutes and blend with 100 ml water.

2. Fry paneer in half the oil for 5 minutes until golden and remove. Soften onion in remaining oil for 8 minutes.

3. Add grated garlic and ginger for 1 minute, then garam masala and tomatoes and simmer for 8 minutes.

4. Add spinach puree, paneer and cream. Simmer gently for 5 minutes until hot throughout and serve with rice.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.