Time
59 min
Serving
6 persons
Calories
195
A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.
Ingredients
- olive oil: 2 Tbsp (divided)
- onion: 1 piece (diced)
- garlic: 6 clove (crushed)
- ground coriander: 2 tsp
- ground turmeric: 2 tsp
- Garam Masala: 2 tsp
- red pepper flakes: 2 tsp
- curry powder: 2 tsp
- ground cumin: 2 tsp
- salt: 1 tsp
- water: 1 cup
- frozen chopped spinach: 2 packages (10 ounce packages, drained)
- tomatoes: 3 piece (diced)
- ginger root: 2 Tbsp (fresh; grated)
- paneer: 2 cups (cubed)
Metric Conversion
Stages of cooking
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Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
-
Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
-
Transfer spinach mixture to a blender and blend until smooth.
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Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
