Indian spinach curry with paneer cheese.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drizzle chicken thighs with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.

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  • Heat a skillet over medium-high heat. Add chicken and cook until nicely browned and only slightly pink in the centers, about 5 minutes per side. Remove from the pan.

  • Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.

  • Heat butter in the same skillet used for chicken over medium-high heat. Saute onion with salt in the hot pan until softened, stirring to pick up crust left by chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger, cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.

  • Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.

  • Remove from heat and stir in paneer and heavy cream. Serve.

Cook's Note:

If you don't have an immersion blender, you may pour the sauce mixture into an electric blender and pour back into the pan in batches for the final simmer. If you don't own a blender, consider chopping the sauteed spinach thoroughly before adding to the sauce mixture to simmer.

Nutrition Facts

530.1 calories; protein 43.2g 86% DV; carbohydrates 18.3g 6% DV; fat 32g 49% DV; cholesterol 141.1mg 47% DV; sodium 874.5mg 35% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/04/2020
This was SO good! I made a few changes because I was out of some ingredients. For instance, I didn't have cumin, so I added extra coriander and garam masala (probably an extra tsp of each or so), I used coconut milk(double what it calls for) instead of full cream beacuse we eat dairy free. I used cardamom essential oil instead of pods. Great recipe! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2020
This was SO good! I made a few changes because I was out of some ingredients. For instance, I didn't have cumin, so I added extra coriander and garam masala (probably an extra tsp of each or so), I used coconut milk(double what it calls for) instead of full cream beacuse we eat dairy free. I used cardamom essential oil instead of pods. Great recipe! Read More
Rating: 4 stars
04/22/2020
Followed the recipe as written the first time and will make changes next time. Curious about the "fresh red chili pepper" ingredient - there are so many chili peppers out there, it would be good to know exactly which ones - serrano? I used one large jalapeno, but that doesn't really add heat. I would add some cayenne pepper next time so it's a little spicy. Also, the recipe never tells you when to add the chicken back in - I assumed after blending the sauce. Very time consuming and I will have everything prepped beforehand to make it a little easier. Read More