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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
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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

Maybe I did something wrong, or maybe this is just much better with cheese, but I made it with tofu and felt very mediocre about it. The rice was excellent, however. Was envisioning something creamier.

By: Hannah
Posted: May 06, 2015
Diet: Gluten-free

Too much seasoning on the caulirice. The shrimp was really good though.

By: Megan
Posted: May 05, 2015
Diet: Paleo

With garbanzo beans

By: Rachelle
Posted: May 03, 2015
Diet: Vegetarian

Spicey! would try the Paleo version next time for fewer calories

By: Leigh
Posted: May 02, 2015
Diet: Original