Indian · Dinner
Spinach and Cheese Curry
Paneer cubes simmer in a spiced spinach puree built on onion, ginger, garlic and garam masala, finished with cream for body and heat-tempered cumin and mustard seeds. Naturally gluten-free, this North Indian curry is served with steamed basmati rice, skipping wheat-based flatbread entirely for the tempering and rice pairing.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
565Calories
22.8gProtein
45.1gFat
19.4gCarbs
7.1gSugar
4.6gFiber
612mgSodium
167mgChol
25.9gSat Fat
920mgPotassium
540mgCalcium
3.8mgIron
0.5mcgVitamin B12
21mgVitamin C
Goes well with
Pinot Grigio
local
Masala Chai
international
vegetarian
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Wash spinach, chop onion and garlic, mince ginger, and cut paneer into 1-inch cubes.
2
Blanch
Boil spinach over high heat for 90 seconds until bright green, drain, and blend to smooth puree.
3
Sear
Heat half the ghee in a skillet over medium-high heat and sear paneer cubes 2 minutes per side until golden at edges.
4
Simmer
Add remaining ghee and mustard seeds and cumin over medium heat, cook 30 seconds until seeds crackle, then add onion, garlic and ginger, and cook 4 minutes until softened.
5
Simmer
Add tomatoes, turmeric and chili powder and simmer 3 minutes until raw smell fades, then add spinach puree and water and simmer 5 minutes until thickened, fold in paneer and cream, then serve with basmati rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g paneer
- 6 cups180g fresh spinach
- 11 onion
- 4 cloves4 cloves garlic
- 11 inch piece ginger-fresh
- 4 tbsp60g canned tomatoes
- 2 tbsp28g ghee
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp garam masala
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp chili powder
- 1/2 tsp1/2 tsp mustard-seed
- 4 tbsp60ml heavy cream
- 1/2 cup120ml water
- salt, to taste
