Paneer masala with spinach and coconut

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Prep time:

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Serves: 4

By WineGless



  • 200g spinach chopped

  • 2 tbsp oil

  • 50g desiccated coconut

  • 1 tsp turmeric

  • 1 tsp black mustard seed

  • 1 tsp cumin seeds

  • 3 cloves garlic

  • 3 spring onions

  • 1 piece of ginger finely chopped (about 2.5cm)

  • 100ml Greek yoghurt

  • 300g paneer cheese diced

  • 2 red chilli (to taste)


  1. Fry the mustard seeds in a large saucepan or wok. When they start to pop add the cumin, tumeric, chilli, spring onions, garlic and gingers and fry for 2 minutes. Add the coconut and paneer and cook for a few minutes.
  2. Stir the spinach through the mixture and stop cooking as soon as the spinach wilts. Stir in the yoghurt and serve.

Additional Information

  • indian

  • spinach

  • Low carb

  • Side

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