Mowgli Paneer
- 10m Prep Time
- 35m Cook Time
- 45m Ready In
A sweet and chunky paneer curry with spinach and peas, inspired by the chef's mother's recipe. This vegetarian dish is rich with aromatic spices and creamy tomato sauce.
Ingredients
- 59.1 ml vegetable oil
- 4.93 ml cumin seeds
- 1 green chilli pierced
- 2 white onions finely diced
- 5 garlic cloves minced
- 5 fresh root ginger peeled and grated
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 14.8 ml garam masala
- 4.93 ml ground coriander
- 1.23 ml ground fenugreek
- 14.8 ml tomato purée/paste
- 200 g canned chopped tomatoes
- 4.93 ml salt
- 4.93 ml sugar
- 100 g frozen peas
- 200 g spinach washed and drained
- 250 g Paneer
- 0.5 bunch fresh coriander/cilantro
- 2 green chillies deseeded and thinly sliced
Nutrition (per serving, estimated)
Estimated based off 10 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 386 mg
- Iron: 6.38 mg
- Magnesium: 100 mg
- Phosphorus: 375 mg
- Potassium: 1186 mg
- Zinc: 3.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml vegetable oil
- 4.93 ml cumin seeds
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 14.8 ml garam masala
- 4.93 ml ground coriander
- 1.23 ml ground fenugreek
- 14.8 ml tomato purée/paste
- 200 g canned chopped tomatoes
- 4.93 ml salt
- 4.93 ml sugar
- 100 g frozen peas
- 250 g Paneer
- 0.5 bunch fresh coriander/cilantro
Prepare
- 1 green chilli, pierced
- 2 white onions, finely diced
- Mince 5 garlic cloves
- 5 fresh root ginger, peeled and grated
- 200 g spinach, washed and drained
- 2 green chillies, deseeded and thinly sliced
Let's Cook
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Step 1.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the cumin seeds and fry until they turn dark brown and release their aroma, about 30 seconds. Add the pierced green chilli and diced white onions; fry for 3 minutes, stirring occasionally. Then add the minced garlic and grated ginger and continue frying until the onions are translucent, about 2–3 minutes more.
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Step 2.
Add the ground turmeric, chilli powder, garam masala, ground coriander, ground fenugreek, and tomato purée to the pan. Stir well until everything is fully combined and the spices are fragrant, about 1 minute.
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Step 3.
Add the canned chopped tomatoes, 200ml (scant 1 cup) water, salt, and sugar. Bring the mixture to a boil, then reduce the heat to low. Simmer gently for 15–20 minutes, stirring occasionally, until the sauce is thick and creamy.
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Step 4.
While the sauce simmers, cut the paneer into bite-sized cubes and set aside. Also, wash and drain the spinach, and thinly slice the deseeded green chillies.
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Step 5.
Add the frozen peas and spinach to the sauce. Cook for 2 minutes until the spinach has wilted. Then add the paneer cubes and stir well. Continue cooking for 3–5 minutes until the paneer is soft and giving, but no longer, as it will become dense and tough if overcooked.
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Step 6.
Just before serving, finish the curry with fresh coriander (chopped) and the thinly sliced green chillies.