Paneer masala

Spicy, fragrant vegetables combine with paneer and coconut to make this delicious Indian inspired dish from Celia Brooks Brown
By Celia Brooks Brown
Paneer masala
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 tsp coriander seeds
  • 1 tsp cardamom seeds
  • 1 tsp cumin seeds
  • 2 tbsp sunflower oil
  • 50 g cashew nuts
  • 1 tsp turmeric
  • 2 red chillies, split
  • 2 red onions, sliced
  • 3 clove garlic, sliced
  • 4cm knob ginger, chopped
  • 2 green peppers, cut in chunks
  • 50 g desiccated coconut
  • 300 g paneer, cut into small dice
  • 200 g spinach, washed and chopped
  • 150 ml thick creamy yogurt


1. Grind the coriander, cardamom and cumin seeds with a pestle and mortar. 2. Heat a frying pan until hot, add the spices and toast until fragrant. Add the oil, cashew nuts and turmeric and fry until the cashews start to brown.3. Add the chillies, onions, garlic, ginger and green peppers. When the onion starts to brown, add coconut and paneer and fry until slightly brown.4. Stir in the spinach and as soon as it wilts, remove from the heat. Stir in the yoghurt and serve immediately with chapattis.

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