Hearty, spicy and absolutely delicious Paneer and white bean curry. It’s great to serve with any Indian bread or rice.
So for the second day of this week’s ‘BM – MasterChef’, I made this delicious Paneer and White bean curry. This recipe is packed with beans, cheese, spinach, spices and lots of flavor. I served it with yogurt flatbread and rice. It tasted great either way.
My plan wasn’t to cook Indian dishes from MasterChef series but there were only a few vegetarian dishes to choose from. I didn’t want to make any sweet preparations after baking for the bake-a-thon series last month. So this vegetable curry sounded just perfect for me to try.
This curry is literally packed with protein – as written this recipe had 3 types of beans, halloumi cheese and lentils. I thought that was a little too much, so I ended up using only cannellini beans and paneer. I liked this combo quite a bit.
This Paneer and white bean curry is made with a tomato base and is spiced with the usual spices – cumin, coriander and garam masala. I added a splash of heavy cream to make the curry nice and creamy. Leftovers tasted even better the next day. This is a great recipe to make for a party. 
Lets check out what my fellow marathoners have cooked today for BM# 96.
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 2 Green Chilies
- 6~8 curry leaves
- 1 Medium Onion, finely chopped
- 1 tsp Ginger+garlic paste
- 1 tbsp tomato paste
- 1 cup Tomato puree
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- ½~1 tsp Red Chili powder
- ½~1 tsp garam masala
- 4 cups Baby Spinach, chopped
- 1 15oz. can of White Beans (like Cannellini or Navy beans), rinsed & drained About 1½cups cooked beans
- 1½ cups Paneer cubes
- ¼ cup Heavy Cream (optional)
- To taste salt
- Heat oil in a pan; add mustard seeds and once they pop add green chilies, curry leaves and onions. Cook on medium heat until the onions turn translucent, about 4~5 minutes.
- Add ginger+garlic paste and cook for another 1 minute.
- Next add in the tomato paste and tomato puree. Stir in the spices and cook till the mixture starts to simmer.
- Add the chopped spinach and cook till wilted. Stir in the beans and paneer. Add enough water to get to desired consistency. Season with salt and cook covered for the flavors to mingle, about 6~8 minutes.
- Finally add heavy cream, if using, and cook till heated through, about 1~2 minutes. Turn off the heat, cover and set aside for at least 10 minutes before serving.
- Serve with roti or rice.