Paneer curry with potatoes and spinach
42
- Total Time40 mins
- Makes4 servings
Photo, Sian Richards.
Ingredients
2 cups water
1 cup basmati rice
1 tsp canola oil
400-g pkg paneer, cut into 3/4-in. cubes
2 tsp olive oil
2 Yukon Gold potatoes, peeled and cut into 1/2-in. cubes
1 large onion, finely chopped
1 serrano chili, thinly sliced
1 tbsp minced ginger
2 garlic cloves, minced
2 tsp garam masala
1 tsp coriander
1/2 tsp cumin
1/2 tsp salt
796-mL can diced tomatoes
312-g container baby spinach, (about 16 cups)
1 cup Greek yogurt
Instructions
COMBINE water and rice in a medium saucepan. Boil, then reduce heat to medium-low and simmer, covered, until liquid is absorbed, 15 to 20 min.
HEAT a large non-stick frying pan over medium. Add canola oil, then paneer cubes. Cook, stirring often, until golden, 5 min. Transfer to a plate. Add olive oil to pan, then Yukon Gold potatoes. Cook until golden, 8 to 10 min. Add onion, serrano pepper, ginger, garlic garam masala, coriander, cumin and salt. Cook until onion starts to soften, 2 to 3 min. Stir in can of diced tomatoes with its juices. Boil, then reduce heat to medium-low. Simmer, covered, until most of liquid is absorbed and potatoes are cooked through, about 10 min. Stir in baby spinach and paneer. Cook until warmed through, 1 to 2 min.
DIVIDE rice among 4 bowls. Top each serving with paneer mixture and 1/4 cup plain Greek yogurt.
Secret ingredient
Paneer is a mild-flavoured fresh cheese commonly used in Indian cuisine. It has a similar texture to extra-firm tofu.
Nutrition (per serving)
Calories 490, Protein 28g, Carbohydrates 37g, Fat 28g, Fibre 6g, Sodium 631mg.
Excellent source of Vitamin A.