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Spinach and Paneer in Curry Sauce

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dinner Indian
Spinach and Paneer in Curry Sauce
Ingredients
  • cooking spray
  • 1/2 pound paneer, cubed
  • 2 tablespoons canola oil, divided
  • 1 teaspoon cumin seeds
  • 1 1/2 cups water
  • 1 (10 ounce) package fresh spinach
  • 1 large tomato, diced
  • 3 cloves garlic
  • 2 dried red chile peppers, or to taste
  • 1 tablespoon chopped fresh ginger root
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 pinch salt to taste
Instructions
1
Preheat a skillet coated with cooking spray over medium heat; cook paneer cubes until they are lightly browned on each side, approximately 5 minutes. Transfer the cooked paneer to a bowl.
2
Heat another tablespoon of canola oil in the same skillet used for cooking the paneer over medium heat. Add cumin seeds and cook until they turn a slightly reddish hue. Combine the water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into the skillet with cumin seeds. Season with salt to taste.
3
Bring the spinach mixture to a boil and let it simmer until the garlic is extremely tender, taking around 15 to 20 minutes. Remove from heat and allow it to cool down.
4
Transfer the cooled spinach mixture to a blender or food processor; blend until smooth and creamy.
5
Heat the remaining tablespoon of canola oil in a saucepan over medium heat; add the spinach puree and paneer cubes. Simmer until hot, approximately 5 minutes.