Ingredients50 m servings 315 cals
- Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
- Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
- Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
- Transfer spinach mixture to a blender or food processor; puree until smooth.
- Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.
- Cook's Note:
- If you have a pressure cooker, use only 1 cup water and let the mixture boil at medium heat until 1 whistle.
Per Serving: 315 calories; 20.7 g fat; 16.3 g carbohydrates; 19.9 g protein; 17 mg cholesterol; 586 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was good. I would definitely double or triple the recipe next time because two servings wasn't enough! I thought there was too much cheese for the amount of spinach mixture that 10 oz fresh...
I liked it, but it needs work. First of all, it could really use more salt. I had to add nearly two teaspoons (maybe more) to get it salty enough for me. Also, the amount of spices seemed a bit ...
Excellent dish. Almost restaurant quality. Next time I will use tofu instead of the cheese. Thank you
So yummy! Subbed TOFU for the paneer, and added sweet potatoes. So creamy with the cream!