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paneer peppers and spinach curry in a bowl

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Indian
Course Main Course
Diet No Onion No Garlic, Vegetarian
Servings 4

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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