Paneer curry with potatoes and spinach

20

TOTAL TIME

40 min

Serves

4

Paneer curry with potatoes and spinach

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
  • 28 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 28 g,
  • Fibre
  • 6 g,
  • Sodium
  • 631 mg.
  • Excellent source of
  • Vitamin A