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How to Make Spinach, Black pepper, and Paneer Curry

Updated on March 13, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Paneer, mint leaves, spinach and black pepper curry
Paneer, mint leaves, spinach and black pepper curry
5 stars for Paneer, Mint leaves, Spinach, and Black Pepper Curry
Prep time: 25 min
Cook time: 15 min
Ready in: 40 min
Yields: Serves four people

Ingredients

  • 2 cups mint leaves, to get 2 tbsp puree
  • 2 cups coriander leaves, to get 2 tbsp puree
  • 2 cups spinach leaves, to get 2 tbsp puree
  • 1 green chili
  • 1/2 teaspoon black pepper, crushed
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala or spice(subzi) powder, store bought-available in Indian stores
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/4 cup cashew nut powder, optional, for rich flavor, I didn't use
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon onion, finely chopped
  • 1/4 teaspoon tomato, finely chopped
  • 1/4 teaspoon dry mango powder or 1/2 tsp lemon juice, dry mango powder(Amchur powder) available in Indian stores
  • 1/2 teaspoon salt, or as per taste
  • 1 small cup paneer, cut in 1/2 cm cubes

Instructions

  • Wash the leafy vegetables separately.
  • Saute paneer in 1 teaspoon oil for a minute. Collect it in a bowl. Keep aside.
  • In the same pan, saute spinach until it becomes tender. After cooling, coarsely grind it to get 2 tablespoons of paste. Keep aside.
  • Take mint leaves, coriander leaves, and green chili in a mixer. Grind to get a coarse paste. It should be about 4 tablespoons.
  • Heat the butter in a pan. Add cumin seeds. Let it crackle. Add chopped onions. Saute it until it turns golden. Throw-in chopped tomatoes. Stir-cook until the tomatoes become tender and mushy.
  • Add mint-coriander leaves paste. Cook for 2-3 minutes. Add spice powder or garam masala, coriander powder, dry mango powder, and salt. Mix well. Add some water. Allow the mixture to boil for 3 minutes on low fire.
  • Add spinach paste. Mix once again. Cook for two more minutes. Add roasted paneer, lemon juice, and cashew nut powder(optional). If you have already added dry mango powder, no need to add lemon juice. Add water if needed. Cook for a while. The content now becomes thick. Adjust the consistency by adding some more water. Check for the taste. Adjust the taste accordingly.
  • Transfer the curry to a serving dish. Sprinkle crushed black pepper on the top. Drop a teaspoon butter on it.
  • Paneer, mint leaves, spinach, and black pepper curry is ready to serve. Serve the hot curry with roti, chapati, fried rice, or flatbread. Enjoy the finger-licking experience!

Photo Guide

Step one: Keep ready the ingredients
Step one: Keep ready the ingredients
Step two: Saute cumin seeds in butter
Step two: Saute cumin seeds in butter
Step three: Add chopped onion and continue the sauteing
Step three: Add chopped onion and continue the sauteing
Step four: Add chopped tomato to the pan. Continue cooking on medium-high fire.
Step four: Add chopped tomato to the pan. Continue cooking on medium-high fire.
Step five: Add mint and coriander leaves puree and stir-cook with the contents in the pan
Step five: Add mint and coriander leaves puree and stir-cook with the contents in the pan
Step six: Add water and boil the contents
Step six: Add water and boil the contents
Step seven: Add the spinach puree
Step seven: Add the spinach puree
Step eight: Saute paneer cubes and add it to the pan. Gently mix the curry. Now the delicious curry is ready to serve!
Step eight: Saute paneer cubes and add it to the pan. Gently mix the curry. Now the delicious curry is ready to serve!
Transfer the curry to a serving dish. Garnish with coarse pepper powder and a spoon of butter. Eat the curry hot with flat breads. Enjoy!
Transfer the curry to a serving dish. Garnish with coarse pepper powder and a spoon of butter. Eat the curry hot with flat breads. Enjoy!

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