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–+ servings
Tray with a bowl of paneer curry, roti and bowl of yogurt

Paneer & Beans Curry

Hearty, spicy and absolutely delicious Paneer and white bean curry. It’s great to serve with any Indian bread or rice.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian, north indian
Servings: 8 Servings

Ingredients

  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 2 Green Chilies
  • 6~8 Curry leaves
  • 1 Medium Onion, finely chopped
  • 1 teaspoon Ginger+garlic paste
  • 1 tablespoon Tomato paste
  • 1 cup Tomato puree
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • ½~1 teaspoon Red Chili powder, adjust as per taste preference
  • 1 teaspoon Garam masala
  • 4 cups Baby Spinach, chopped
  • 1 15oz. can of Beans, rinsed & drained (about 1½cups cooked beans)
  • 1½ cups Paneer cubes
  • ¼ cup Heavy Cream (optional)
  • To taste salt

Instructions

  • Heat oil in a large pan on medium heat. Add mustard seeds and once they start popping, 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 cook for 1~2 minutes.
  • Stir in tomato puree, spices and cook till the mixture starts to simmer.
  • Add the chopped spinach and cook till wilted, about 3~4 minutes. 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.

Notes

  • Feel free to use any type of beans you have on hand. My favorite is white beans like cannellini or great northern. But even red kidney beans or chickpeas or even black eyed peas are great in this recipe.
  • Make sure to stir and cook tomato paste in oil to enhance the flavor.
  • I love using tomato paste in tube because it is convenient to use and keeps well in the fridge.
  • Substitute spinach with other veggies like peppers, broccoli etc.
  • To make this curry vegan, substitute paneer with extra firm tofu and cream with almond butter or ground almonds.
  • You can make this paneer curry at least 2 days ahead of time. In which case, add the cream just before serving.
  • Store in an airtight container in the fridge until ready to serve. Warm in a microwave until evenly heated though.
  • Great to serve as side for chapati/ roti or even rice.

Nutrition

Calories: 196kcal | Carbohydrates: 8g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 93mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1819IU | Vitamin C: 26mg | Calcium: 241mg | Iron: 1mg
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