Indian · Dinner
Spinach and Cheese Curry
Paneer and spinach simmer in a light tomato-onion gravy thickened with pureed greens and finished with yogurt. Cumin seeds and warming spices build flavour while a restrained paneer portion and minimal oil keep the dish lean, served with rice.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
385Calories
18.9gProtein
22.2gFat
21.3gCarbs
10.2gSugar
6.1gFiber
412mgSodium
63mgChol
8.4gSat Fat
1180mgPotassium
625mgCalcium
5.2mgIron
0.5mcgVitamin B12
32mgVitamin C
Goes well with
Sauvignon Blanc
local
Masala Chai
international
vegetarian
low-calorie
low-carb
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Blanch spinach in boiling water 1 minute until bright green, drain, cool under cold water, then blitz to smooth puree.
2
Heat 1 tsp olive oil in a nonstick pan over medium-high heat, sear paneer 2 minutes turning until light golden, then remove to a plate.
3
Add remaining 1 tsp oil to the pan, sweat onion, garlic, ginger and cumin seeds over medium heat 4 minutes until onion turns soft and translucent.
4
Stir in turmeric and tomatoes, cook over medium heat 3 minutes until tomatoes break down and oil separates at the edges.
5
Pour in spinach puree, water, green chili and salt, simmer over medium-low heat 6 minutes until gravy coats the back of a spoon.
6
Off heat, stir in yogurt and garam masala with seared paneer, warm through over low heat 2 minutes without boiling.
7
Plate
Spoon curry into a shallow bowl, paneer cubes visible on top of gravy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
