Spinach Curry

Spinach Curry

   By Rumana Zahn


Curry Masala (see masala recipe)
2 whole bunches of fresh spinach or 2 large bags (400g) of fresh spinach leaves
1 tsp garam masala powder
Half cup of fresh coriander

Paneer (Indian Cheese)


  1. Make up the curry masala.
  2. Thoroughly wash and chop the spinach leaves.
  3. Add to the curry masala and cook for 10 minutes.
  4. Once cooked take off heat. Use a hand blender and cover pan with tea towel to stop splashes of curry.
  5. When all blended add in the paneer, Leave to heat for 5 mins for the cheese to soften. Add the garam masala and fresh coriander.
  6. Serve!


Use fewer tomatoes in the masala of this curry, to make it a little dryer.