Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices.


Recipe Summary

20 mins
44 mins
1 hr 4 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.

  • Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.

  • Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.

  • Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

Cook's Note:

Substitute fresh ginger paste for the ginger powder if preferred.

Nutrition Facts

293 calories; protein 13.4g 27% DV; carbohydrates 9.3g 3% DV; fat 23.3g 36% DV; cholesterol 33mg 11% DV; sodium 704.1mg 28% DV. Full Nutrition