Green Indian Curry with Spinach, Herbs, and Paneer

Green Indian curry is a bright, savory curry made with leafy greens, fresh herbs, warming spices, and a gently creamy sauce. This Indian-style version pairs spinach, cilantro, mint, peas, and paneer with coconut milk; regional and family versions vary, and the green sauce can be adapted to suit different vegetables or proteins.

Ingredients

8 oz (225 g) fresh spinach, washed and thick stems removed
1 packed cup (30 g) fresh cilantro leaves and tender stems, plus extra to serve
½ packed cup (10 g) fresh mint leaves
1–2 small green chilies (5–10 g), roughly chopped; remove seeds for less heat
1-inch piece (15 g) fresh ginger, peeled and roughly chopped
½ cup (120 ml) water for blending, plus 8 cups (1.9 L) for blanching
1 tbsp (15 ml) neutral oil or ghee
12 oz (340 g) paneer, cut into ¾-inch (2 cm) cubes
1 medium yellow onion (about 200 g), finely chopped
3 garlic cloves (9 g), finely chopped
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
½ tsp (1 g) garam masala
1 cup (240 ml) canned coconut milk, well stirred
1 cup (145 g) frozen peas
¾ tsp (4 g) fine salt, or to taste
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) fresh lime juice, plus lime wedges to serve
½ cup (120 ml) water or low-sodium vegetable broth, as needed to thin the sauce

Instructions

Blanch the spinach. Bring 8 cups (1.9 L) water to a boil in a medium saucepan. Add the spinach and stir it under the water for about 30 seconds, just until wilted and vivid green. Transfer it with tongs or a slotted spoon to a bowl of cold water to stop the cooking, then drain and gently squeeze out excess water. This quick blanch softens the leaves and helps keep the finished sauce fresh-looking; avoid boiling them for several minutes, which can dull their color.
Brown the paneer. Heat the oil or ghee in a wide skillet or sauté pan over medium heat. Add the paneer cubes in one layer, working in batches if necessary, and cook for about 5 minutes, turning them so several sides become lightly golden. Transfer to a plate. Paneer does not need to be cooked to a meat-style internal temperature; browning is for flavor and texture. If your paneer is very firm, a brief soak in warm water can soften it, but drain it well before frying.
Make the green puree. Put the drained spinach, cilantro, mint, green chilies, ginger, and ½ cup (120 ml) water in a blender. Blend until smooth, stopping to scrape down the sides as needed. The puree should pour but remain thick. Add another tablespoon or two of water only if the blender needs help moving it; too much liquid at this stage can make the curry watery.
Cook the aromatics and spices. Add the chopped onion to the same skillet, using a little more oil if the pan is dry. Cook over medium heat for 6–7 minutes, stirring often, until soft and lightly golden at the edges. Stir in the garlic and cook for 30 seconds. Add cumin, coriander, turmeric, garam masala, salt, and black pepper. Stir for about 30 seconds, just until fragrant. If the spices stick, loosen them with a spoonful of water rather than letting them scorch.
Simmer the curry sauce. Pour the green puree into the skillet and stir it into the onion-spice mixture. Bring it to a gentle simmer over medium-low heat, then cook uncovered for 8–10 minutes, stirring regularly. Keep the sauce at a quiet bubble rather than a hard boil: vigorous boiling can splatter and may make the herbs taste less fresh. Stir in the coconut milk and enough of the remaining water or broth to give the sauce a spoon-coating consistency.
Finish with peas and paneer. Add the frozen peas and browned paneer. Simmer gently for about 5 minutes, stirring once or twice, until the peas are hot and the paneer is warmed through. Taste the sauce and adjust the salt, chili, or lime juice. Stir in the lime juice just before serving. If the sauce has thickened more than you like, add water a tablespoon at a time; if it seems thin, simmer it uncovered for a few extra minutes before adding the paneer.

Tips

Choose fresh, tender greens. Baby spinach is convenient, but mature spinach works once its thick stems are removed. Wash leafy greens well and drain them before blanching. If using frozen spinach, thaw about 8 oz (225 g), squeeze it dry, and blend it with the herbs; skip the blanching step. Frozen spinach can taste a little less fresh and gives the sauce a softer texture.
Control the heat gradually. Green chilies vary in size and intensity. Start with one mild chili, blend the sauce, and add more only if you want extra heat. Removing the seeds and pale inner ribs usually makes a chili less hot, though it will still contribute its fresh, green flavor.
Keep the herbs bright. Blanch spinach briefly and simmer the blended sauce gently rather than boiling it hard. Add lime at the end so its fresh acidity is not lost during a long cook. If the finished curry tastes flat, try a small pinch of salt or a little more lime before adding extra garam masala.
Prevent sticking and tough paneer. Use a wide, heavy pan and stir the sauce regularly, especially once the coconut milk is in. Paneer can become chewy if fried for too long or simmered for a long time, so brown it lightly and add it only for the final few minutes. For softer cubes, warm them briefly in hot water before serving.

Serving Suggestions

Serve the curry hot with steamed basmati rice, jeera rice, or another plain long-grain rice that can soak up the green sauce. It also works well with roti, naan, or paratha; provide a spoon for the sauce and warm bread for scooping. For a fuller meal, pair it with a simple cucumber salad, sliced red onion, or a bowl of dal. Those mild, crisp sides balance the curry’s herbs and spices without competing with them.

Finish each bowl with a little chopped cilantro and a lime wedge. If you like a richer presentation, swirl a spoonful of coconut milk into the top just before serving. Keep any extra chili oil or chopped chili on the side so diners can adjust the heat individually. The curry is substantial enough to serve as a vegetarian main, but it can also be offered as one dish alongside other Indian-style plates.

Variations

Make it dairy-free: Replace paneer with 12 oz (340 g) firm tofu, pressed and cubed. Brown it as directed, using oil rather than ghee. Tofu is milder and less rich than paneer, while the coconut milk keeps the sauce creamy. Check that the coconut milk is well stirred before measuring, since the thick cream and liquid can separate in the can.

Use chickpeas or vegetables: Swap the paneer for one 15 oz (425 g) can of drained chickpeas, or add 1½ cups (200 g) cauliflower florets. Chickpeas need only to heat through; cauliflower should be simmered until tender but not falling apart. If adding raw cauliflower, cook it in the sauce before the peas and paneer, adding a splash of water if needed. These options make the curry heartier but change its texture and flavor.

Adjust the greens and herbs: You can replace up to half the spinach with kale, but remove tough stems and blanch the leaves until tender before blending. Kale has a stronger, slightly more bitter flavor, so keep the spinach if you want a milder sauce. Cilantro is central to this particular green-herb profile; if you dislike it, use extra spinach and mint, knowing the result will be less aromatic and will taste different from the recipe as written.

Make it less rich: Use light coconut milk or replace half the coconut milk with vegetable broth. The sauce will be thinner and less creamy, so simmer it uncovered a little longer if needed. Coconut milk is a practical choice for this version, not a requirement for every Indian green curry; other cooks make green sauces with dairy, nuts, or no added cream at all.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container, and use them within 3–4 days. Let the curry stop steaming heavily before covering it, but do not leave it out to cool for an extended period. The sauce may thicken in the refrigerator, and the paneer can firm up; that is normal. Keep rice in a separate container so it is easier to cool and reheat evenly.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often and adding a splash of water or broth to loosen the sauce. Heat leftovers to 165°F (74°C), checked with a food thermometer. You can also microwave a portion in a covered microwave-safe dish, stirring halfway through and checking the temperature in more than one spot. If frozen, thaw the curry overnight in the refrigerator and reheat it promptly; for best texture, use frozen portions within about 2 months. Paneer may become slightly more crumbly after freezing, but the curry remains usable.

Frequently Asked Questions

Is green Indian curry the same as palak paneer? Not exactly. Palak paneer generally refers to paneer cooked in a spinach-based sauce, while green Indian curry is a broader description that can include different greens, herbs, spices, vegetables, or proteins. This recipe has spinach and paneer, but its cilantro, mint, peas, and coconut milk make it one particular interpretation rather than a universal or definitive version.

Can I make the curry ahead? Yes. You can prepare the green puree and refrigerate it in a covered container for up to a day, or cook the full curry a day ahead. The herbs may lose a little of their just-blended freshness, but the flavors will settle together. Reheat gently, thin the sauce with water if necessary, and add a fresh squeeze of lime just before serving.

Can I use dried mint or ground spices instead of fresh herbs? Dried mint is more concentrated and does not provide the same fresh green color, so it is not a direct replacement for the mint leaves. If fresh mint is unavailable, omit it rather than using a large amount of dried mint. Ground cumin and coriander are already used here; use fresh spices with a pleasant aroma, since stale spices can make the curry taste muted.

Why did my curry turn brown or taste bitter? A long, hard boil can dull the green color, while scorched garlic or spices can make the sauce bitter. Blanch spinach briefly, cool and drain it, and blend it with the herbs shortly before cooking. Keep the sauce at a gentle simmer and stir the bottom of the pan. If it is only a little dull, lime and fresh cilantro can brighten the flavor, though they will not restore the original color.

What can I use if I cannot find paneer? Firm tofu is the easiest substitute, especially for a dairy-free meal, and drained canned chickpeas are another convenient option. Halloumi can work if available, but it is saltier and usually firmer, so reduce the added salt and simmer it only briefly. Each alternative changes the character of the dish; paneer has a mild dairy flavor and holds its shape well in the sauce.

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