Paneer and Spinach Curry with Garlic Naan

Cubes of paneer cheese and fresh spinach simmered in a mildly spiced, creamy tomato-based sauce, served with homemade garlic naan and a cool cucumber-tomato raita.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.75/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• savory
• comfort food
• sauté

Ingredients

• 1 tablespoon vegetable oil
• 8 ounce paneer (cubed)
• 1 red onion (medium, thinly sliced)
• 4 clove garlic (minced and minced (for naan))
• 1 teaspoon fresh ginger (grated)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 can tomato puree
• 5 ounce fresh spinach
• 0.5 cup water
• 0.25 cup heavy cream
• 0.75 teaspoon kosher salt
• 3 naan breads
• 1 tablespoon melted butter (melted)
• 0.5 cup plain yogurt
• 0.5 cup cucumber (diced)
• 0.5 cup Roma tomato (diced)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed paneer and fry until golden brown on all sides, about 5 minutes. Remove paneer from skillet and set aside.
2. In the same skillet, add the sliced red onion and cook until softened and lightly browned, about 7-8 minutes.
3. Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.
4. Add the ground cumin, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
5. Pour in the tomato puree and 1/2 cup water. Bring to a simmer, then add the fresh spinach. Cook, stirring, until the spinach wilts down, about 3-5 minutes.
6. Return the paneer to the skillet. Stir in the heavy cream and 1/2 teaspoon kosher salt. Simmer gently for 5 minutes, allowing the flavors to meld. Keep warm.
7. For the garlic naan, combine 2 minced garlic cloves with 1 tablespoon melted butter. Brush this mixture over each naan bread. Warm the naan bread in a toaster oven, skillet, or microwave until soft and heated through, about 1-2 minutes per side in a skillet.
8. For the raita, combine 1/2 cup plain yogurt, 1/2 cup diced cucumber, 1/2 cup diced Roma tomato, 1/4 teaspoon kosher salt, and 1 tablespoon chopped fresh cilantro in a small bowl. Stir well to combine.
9. Serve the Paneer and Spinach Curry hot with the garlic naan and a side of cooling cucumber-tomato raita.

Notes

If fresh spinach isn't available, you can use 1/2 package of frozen chopped spinach, thawed and squeezed dry.

Nutrition (per serving)

• Calories: 490
• Protein: 22.1 g
• Carbohydrates: 44.5 g
• Fat: 28.5 g
• Fiber: 7.3 g
• Sodium: 780 mg
• Saturated Fat: 14.8 g
• Sugar: 10.1 g
• Cholesterol: 55 mg