Paneer Tomato and Spinach Curry | from 2/2/15with rice
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.
- 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
- Rice - 1 cup
- Ghee / butter - 1 Tbsp
- Cumin seeds (optional) - 1 1/2 tsp
- Turmeric - 1/2 Tbsp
- 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.
- 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!
Really good. Had to add about a cup of liquid though. Work out ok. Will make again.0 Helpful
I added zucchini instead of peas and spinach.0 Helpful
Had to add quite a bit of water while the tomatoes were sautéing, but the result was amazing! One of our favorites.0 Helpful
This was delicious (although I enjoyed it MUCH more than the kids did) but the time estimates were WAY off - the chopping alone took me almost 45 minutes - total cook time was over an hour.0 Helpful
It needed to be served in bowls; was rather soupy, but tasty.0 Helpful
Added a little bit of naan on the side SOO GOOD!0 Helpful