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!
This meal has 34 reviews
Comes together in no time, and with very little mess, if prepped ahead! I added garam masala (half as much as the curry powder called for), and a LOT of salt. Didn't love the paneer I bought, but that wasn't the recipe's fault. Totally screwed up the rice (added the cumin seeds, ghee,and turmeric with the water and rice, instead of toasting them). Still delicious!! Different than any Indian recipe I've ever had. Yum!
Wow. What a treat. Took a little longer then 35 minutes to make, but well worth it. Will make us again soon.
Takes a lot of prep.
This was fairly easy to make and my vegan husband (made the veggie option and used tofu and garbanzo beans) love it! Big hit! He ate all of it and I made two portions for him.
Great for a dinner party as you can make ahead and then enjoy your company without having to stay in the kitchen. I added chick peas and golden raisins. When I served it, I put out small bowls with mango chutney, mint chutney, peanuts, pecans and almonds so guests could pick and choose their own toppings. Everyone loved it.