Punchy Paneer and Spinach Curry from Bang Curry

Spinach and Paneer, what a dream combination! This luscious dish will have your mouth watering for more.


250g spinach
200-300g paneer
1 onion
2 cloves of garlic
1 inch of fresh ginger
2 fresh vine tomatoes
1 pack of Bang spices


Step 1 : The Prep

Finely chop the onion and finely crush/grate the garlic and ginger. Lightly fry the onion, garlic and ginger in a saucepan using cooking oil on a low heat – avoid any browning or burning. The mixture should turn translucent after about 2-3 minutes. If you would like an extra spicy curry add fresh green chillis – leave these whole and continue to stir.

Step 2 : Curry Base

Make a runny paste with water and your Bang spices. Pour the runny paste into the pan. Add chopped tomatoes and continue to heat on a low setting.

Step 3 : Add ingredient

Add the panner and raise the heat. Sir in the curry base to cover all the ingredients and add 100ml boiling water. Cover with the spinach and allow to cook for 15-20 minutes. Garnish with fresh coriander or curry leaves and add whole fresh chillies for an extra zing.

Don’t forget to enter our Facebook prize draw for a chance to win a Bang Curry Collection Box. Prize draw ends 4pm on the 29th May.

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