Description
A delicious and nutritious spinach and paneer curry, perfect served with rice or naan.
Ingredients
Scale
- 1 bunch fresh spinach
- 200g paneer, cubed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 green chilies, chopped
- 1 medium tomato, chopped
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 1/2 tsp salt (adjust to taste)
- 1 tbsp cream or yogurt (optional)
- 2 tbsp oil or ghee
- 1/4 cup water (for blending)
Instructions
- Bring a large pot of water to a boil. Add spinach and blanch for 30-40 seconds. Immediately transfer to an ice bath to preserve the green color. Drain and set aside.
- Blend the blanched spinach with green chilies and a little water until smooth.
- Heat 1 tbsp oil or ghee in a non-stick pan and fry paneer cubes until golden on both sides. Drain on paper towels.
- In the same pan, add cumin seeds and let them sizzle. Add onions and cook until golden.
- Stir in garlic and ginger, and cook for 1-2 minutes until fragrant.
- Add chopped tomatoes and cook until soft and oil begins to separate.
- Add turmeric, salt, and garam masala. Cook for another minute.
- Pour in the spinach purée and mix well. Simmer for 5-7 minutes, adjusting consistency with water.
- Gently add the paneer cubes and cook for 2-3 more minutes.
- Stir in cream or yogurt if using. Taste and adjust seasoning. Serve hot with rice or naan.
Notes
- This dish pairs well with steamed basmati rice or naan.
- Adjust the number of green chilies to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg