Description
A delicious paneer spinach curry that is rich and full of flavor.
Ingredients
Scale
- 1 pound fresh spinach leaves (finely chopped)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh grated ginger root
- 1 serrano chili, diced
- 1 teaspoon Garam Masala
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon salt, divided in half
- 1–2 pinches cayenne pepper
- 2 tablespoons ghee (or butter)
- 1/2 lemon, juiced
- 1/2 cup water
- 1 cup coconut milk
- 2 tablespoons coconut oil (melted or fractionated)
- 12 ounces paneer, cut into 1/2-inch cubes
Instructions
- In a small bowl, toss paneer cubes, coconut oil, turmeric, cayenne pepper and half the salt. Marinate while preparing vegetables.
- Chop, grate, and/or cut up all vegetables. If serving over rice, prepare as per instructions.
- Set a large skillet over medium heat. Toast one side of the paneer cubes, remove from the pan and set aside.
- Place the onions in the same skillet and sauté onions in ghee for 3 minutes. Add the garlic, ginger, and serrano chili. Sauté 2 more minutes.
- Stir in the spices, remaining salt, spinach, 1/2 cup of water, and simmer for about 5 minutes until the water is evaporated and spinach is tender.
- Stir in coconut milk and lemon juice. Finally return the paneer to the pan to warm.
- Serve over basmati rice or with naan. Garnish with tomatoes, green onion, and serrano chilies if you like.
Notes
- Use a food processor to finely chop the spinach for easier cooking.
- Adjust the heat level by modifying the amount of serrano chili and cayenne pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 40mg