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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

Very flavorful. Shrimp was a nice, meaty touch. Cauliflower 'rice' gave it some fill.

By: Sam
Posted: May 07, 2015
Diet: Paleo

Tasty and great as leftovers. Not sure why the side dish is called "basmati" since basmati is a variety of rice and not a dish. Or maybe they mean to say we should use basmati rice in the recipe. Not clear.

By: Monica
Posted: May 07, 2015
Diet: Vegetarian

It's my first time cooking Indian. Never knew it's that easy! The paleo version with shrimp was burst with flavor and very delicious. We love it and will definitely make it again!

By: Eileen
Posted: May 07, 2015
Diet: Paleo

I made the paneer this time (couldn't find it at the store), and we definitely preferred it to the tofu version we did last time.

By: Nicole
Posted: May 07, 2015
Diet: Original

We loved the taste but the family thought there was too much shrimp and that there could have been more vegetables.

By: Dijana
Posted: May 06, 2015
Diet: Paleo

This is in my top 5 for sure! I love everything about this dish. So healthy, so much flavor, so colorful...everything!!

By: Angela
Posted: May 06, 2015
Diet: Original