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Paneer Tomato and Spinach Curry | from 2/2/15
with rice

Active: 35 minTotal: 35 min
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So many of our members are excited about homemade Indian food that we're bringing back this simple curry dish another time.
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 or make your own following these steps from The Kitchn.

Ingredients

Servings:
4
Metric
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
  • Paneer - 1 lb, cubed ((sub tofu if unavailable))
  • Cooking oil - 2 Tbsp
  • Salt - 1/2 tsp
  • Curry powder - 1 Tbsp
  • Spinach leaves - 2 cups
  • Peas - 1 cup
Basmati Rice:
  • Rice - 1 cup
  • Ghee / butter - 1 Tbsp
  • Cumin seeds (optional) - 1 1/2 tsp
  • Turmeric - 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. Garlic / Ginger / Jalapeno / Onions / Tomatoes / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
  3. Paneer - Cube.

Make

  1. 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.
  2. 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.
  3. Add the spinach and stir to incorporate and wilt the leaves.
  4. 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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Reviews

This meal has 34 reviews

LOVED making my own cheese for the very first time, and the dish was so flavorful!

By: Teresa
Posted: Jun 11, 2015
Diet: Original

We really liked this one. I did sub in queso fresco instead of paneer, but it tasted fine. Note that this didn't make anywhere close to 4 servings - we barely got 3 out of this one.

By: Julie
Posted: Jun 01, 2015
Diet: Original

Tastes better as leftovers once flavors have really sunken in.

By: Marisa
Posted: May 14, 2015
Diet: Paleo

Needed a bit more spice

By: Lauren
Posted: May 14, 2015
Diet: Original

Pretty good but I used a custom blend of spices.

By: Lisa
Posted: May 13, 2015
Diet: Original

Pretty good! I had to make my own paneer -- yummy! (Cooksmarts is making me realize how lame our grocery stores around here

By: Peggy
Posted: May 12, 2015
Diet: Original