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Paneer & White Beans Curry

Hearty, spicy and absolutely delicious Paneer and white bean curry. It’s great to serve with any Indian bread or rice.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian, north indian
Servings 6 Servings


  • 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
  • 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.