Paneer Tomato and Spinach Curry
with rice

Name: Paneer Tomato and Spinach Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Rice; 1 Tbsp Ghee / butter; 1 1/2 tsp Cumin seeds (optional); 1/2 Tbsp Turmeric; 4 cloves Garlic, minced; 1.25 cm Ginger, peeled and minced; 1 Jalapeno, seeded and chopped; 1 Onions, red, diced; 6 Tomatoes, roma, diced; 3 Tbsp Cilantro, roughly chopped; 2 Tbsp Oil, cooking; 1 lb Paneer , cubed (sub tofu if unavailable); 1/2 tsp Salt; 1 Tbsp Curry powder; 2 cups Spinach leaves; 1 cup Peas, frozen

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We brought back the paneer curry because it's as easy as Indian food can get. We've added spinach because it complements the flavor of paneer and makes this dish extra healthy.
Smarts: Paneer is an Indian cheese. If you can't find it - or want a lower fat alternative, try tofu or garbanzo beans to keep it vegetarian. Regardless of what protein you use, you'll love this easy, homemade tomato curry sauce.

Ingredients

Metric

Servings:

Basmati Rice:

Rice - 1 cup
Ghee / butter - 1 Tbsp
Cumin seeds (optional) - 1 1/2 tsp
Turmeric - 1/2 Tbsp

Paneer Tomato and Spinach Curry:

Garlic - 4 cloves , minced
Ginger - 1.25 cm , peeled and minced
Jalapeno - 1 , seeded and chopped
Onions, red - 1 , diced
Tomatoes, roma - 6 , diced
Cilantro - 3 Tbsp , roughly chopped
Oil, cooking - 2 Tbsp
Paneer - 1 lb , cubed (sub tofu if unavailable)
Salt - 1/2 tsp
Curry powder - 1 Tbsp
Spinach leaves - 2 cups
Peas, frozen - 1 cup

Prep

Rice - Rinse until clear. Heat a saucepan or Dutch oven over medium-high heat. Add ghee / butter and then cumin seeds to melted fat (if not using cumin seeds, just add rice). Toast for about 1 minute and then add rice. Toast rice in the fat and then add in turmeric, some salt, and 1 1/2 cups of water for every cup of rice. Stir and then cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~15 to 20 minutes. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Garlic / Ginger / Jalapeno / Onions / Tomatoes / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
Paneer - Cube.

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Make

Heat a skillet or saute pan over medium-high heat. Add oil and then garlic, ginger, jalapeno, and onions to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
Add in tomatoes and saute until they're broken down into a sauce, 5 to 7 minutes. Add in salt and curry powder. Stir to mix.
Add the spinach and stir to incorporate and wilt the leaves.
Add paneer (or tofu or garbanzo beans) and peas, and cook for another 3 to 5 minutes until they're warmed through. Season to taste with salt and pepper or more curry powder. Garnish with cilantro, and enjoy over rice!

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