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paneer peppers and spinach curry in a bowl
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Paneer Peppers and Spinach Curry (No Onion No Garlic)

By: Jigna
This Paneer Peppers and Spinach Curry is delicious, loaded with Indian flavors, and made without onion and garlic. It consists of soft paneer, bell peppers, and spinach in a creamy, velvety makhani gravy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Diet: No Onion No Garlic, Vegetarian

Ingredients
  

For the Tomato Puree

  • 3 tomatoes roughly chopped
  • 8-10 cashews
  • 1 green chili chopped
  • 1- inch ginger, peeled and chopped

For the Curry

  • 1 tablespoon oil
  • 1 medium bell pepper cut into cubes
  • 1 cup baby spinach
  • Prepared tomato puree
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder or to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala or to taste
  • 300 g paneer cubes
  • ½ teaspoon sugar
  • 1 teaspoon crushed Kasoori methi
  • 2-3 tablespoon cream
  • 2 tablespoon finely chopped cilantro

Instructions
 

Making the Tomato Puree

  • Add tomatoes, cashews, chili, and ginger to a blender jar and blend into a fine puree. If your blender does not make a fine and smooth puree, pass it through the fine sieve. Set aside.

Cooking the Bell Peppers and Spinach

  • Heat oil in a pan. Add chopped bell peppers and a pinch of salt. Saute them on medium heat for 3-4 minutes or until tender.
  • Add the spinach leaves, mix, and cook for a minute or until wilted. Do not overcook.
  • Remove the bell peppers and spinach mixture from the pan and transfer to a bowl or plate. Set aside.

Making the Paneer Peppers and Spinach Curry

  • Pour the tomato puree into the same pan and bring it to a boil on medium heat, stirring often.
  • Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala and mix well.
  • Cook the tomato gravy on low-medium heat for 15-20 minutes, stirring often. The gravy should become thick and not have the raw taste and aroma of tomatoes.
  • Add the paneer cubes and salt to the gravy. Mix well and add water as required to adjust the consistency.
  • Cook the curry for 5 minutes, stirring occasionally.
  • Now, add a mixture of bell peppers and spinach. Mix well.
  • Add sugar, Kasoori methi, cream, and chopped cilantro. Mix well and cook the curry for a minute.
  • Turn off the heat and transfer the curry to a serving bowl.

Serving Suggestions

  • Serve this delicious curry with any Indian flatbread of your choice.
  • It goes well with Roti, Tandoori Roti, Naan, Kulcha, or Paratha.
  • You can also serve it with plain or Jeera Rice.

Notes

  1. Paneer: For the best results, use Malai paneer. If you make paneer at home, use only full-fat or whole milk.
  2. Bell Peppers: You can use any color of bell peppers, or green peppers can also be used.
  3. Spinach: If you follow a strict Jain diet and do not consume spinach, you can skip it.
  4. Gravy: It is essential to cook the tomato gravy until it does not have the raw taste and aroma of tomatoes.
  5. Spices: Add spices according to your spice level and preference.
  6. Cream: Cream makes the curry rich, but you can skip it if you want.

Nutrition (Approximate Values)

Calories : 251kcalCarbohydrates : 9gProtein : 12gFat : 27gSaturated Fat : 14gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.01gCholesterol : 58mgSodium : 69mgPotassium : 269mgFiber : 2gSugar : 4gVitamin A : 2152IUVitamin C : 48mgCalcium : 389mgIron : 1mg
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