Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 35 minTotal: 35 min

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 34 reviews

This was delicious! Couldn't find paneer, so used Panela which is a Mexican cheese & worked beautifully! I could eat this every week & will definitely make this again.

By: Fran
Posted: May 09, 2015
Diet: Original

Added more ginger. Was delicious! A favorite!

By: Katie
Posted: May 09, 2015
Diet: Original

This came out better than I thought it would. Next time I would like to try making the paneer myself.

By: Adrianne
Posted: May 08, 2015
Diet: Original

Not a big fan of curry, but decided to give this dish a try because of the other ingredients. I have to admit the picture looked so delicious. Made 8 servings and no one in my family cared for the dish. It broke my heart to see 2lbs of shrimp go to waste.

By: Lisa
Posted: May 08, 2015
Diet: Paleo

We added extra curry, a little bit of tomato sauce, and a splash of water...it was AMAZING!

By: Laura
Posted: May 08, 2015
Diet: Paleo

The paneer, straight up, not much of anything but in this dish I loved the texture. This meal was another winner!

By: Anne
Posted: May 08, 2015
Diet: Original