Indian · Dinner
Spinach and Cheese Curry
A North Indian curry of soft paneer cubes folded through a smooth pureed spinach gravy, seasoned with cumin, garlic, ginger and garam masala, finished with a touch of cream. Simmered until glossy and thick, it is served hot with rice or flatbread.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
428Calories
24.3gProtein
32.1gFat
13.8gCarbs
5.8gSugar
4.6gFiber
612mgSodium
163mgChol
18.9gSat Fat
830mgPotassium
510mgCalcium
3.8mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Sauvignon Blanc
local
Mango Lassi
international
vegetarian
low-carb
low-calorie
spice-route
all-time-classics
vegetarian
Instructions
1
Prep
Cube the paneer, chop the spinach, mince the garlic, grate the ginger, and finely chop the onion on a board before cooking.
2
Blanch the spinach in boiling water for 2 minutes until bright green, then drain and blend with 1/4 cup water to a smooth puree.
3
Melt 1/2 tbsp ghee in a skillet over medium-high heat and sear the paneer cubes for 2 minutes, turning once, until golden at the edges; set aside.
4
Add remaining ghee with cumin seeds to the skillet over medium heat and cook 30 seconds until they sizzle, then stir in the onion, garlic, ginger, crushed tomato, turmeric and chilli powder; cook for 5 minutes until fragrant and oil separates.
5
Pour in the spinach puree and simmer over medium-low heat for 3 minutes until thickened, then fold in the seared paneer, garam masala and cream; warm for 1 minute over low heat and season with salt to taste.
6
Plate
Spoon the curry into a bowl, working the paneer gently into the sauce so it stays intact.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g paneer
- 11 oz311g fresh spinach
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 11 onion
- 4 tbsp4 tbsp canned crushed tomato
- 2 tbsp2 tbsp ghee
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp red chili powder
- 4 tbsp4 tbsp heavy cream
- 1/2 cup120ml water
- salt to taste
