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Photo of Pea, potato and paneer curry by WW

Pea, potato and paneer curry

8 - 10
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Paneer is a soft cheese that is common in Indian dishes and when added to this flavoursome curry it will banish dinnertime boredom for sure!


Canola oil

1 tbs

Brown onion

1 medium, thickly sliced

Indian curry paste

2 tbs, korma variety

Canned diced tomatoes

400 g, (1x400g can)

Vegetable stock

1½ cup(s), (375ml)

Baby potato

300 g, cut into 1.5cm pieces


150 g, button variety, thickly sliced

Frozen green peas

1 cup(s), (120g)

Baby spinach leaves

60 g

Cheese, paneer

200 g, cut into 1.5cm cubes

Fresh coriander

1 tsp, sprigs to serve


  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes, until softened. Add the curry paste and cook, stirring, for 1 minute.
  2. Add the tomato, stock and potato. Cover, bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes until potato is just tender. Add the mushroom and peas and cook for a further 5 minutes.
  3. Stir in the spinach. Cook until wilted then gently fold in the paneer. Sprinkle with coriander sprigs.


SERVING SUGGESTION: 2 x 70g naan bread (contains gluten).