Ingredients and Weight:
- 1 pound fresh spinach, washed and coarsely chopped
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 onion, finely chopped (about 1 cup)
- 1 green bell pepper, finely chopped (about 1 cup)
- 1 red bell pepper, finely chopped (about 1 cup)
- 2 serrano peppers, finely chopped (optional, for heat)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 pound paneer, cut into 1-inch cubes
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Intermediate)
Preparation Method Steps:
- Heat oil in a large pot over medium heat. Add cumin and coriander seeds and toast until fragrant, about 1 minute.
- Add onion, bell peppers, and serrano peppers (if using). Cook until softened, about 5 minutes.
- Add garlic and ginger. Cook for another 1 minute.
- Stir in garam masala, turmeric, and salt. Cook for 1 minute, or until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- Add paneer, heavy cream, yogurt, and lemon juice. Bring to a simmer and cook for 10 minutes, or until paneer is heated through.
Nutritional Information: (Per serving)
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 30g
Dish Characteristics:
- Creamy, flavorful spinach curry with tender paneer cubes
- Balanced blend of spices and heat (adjustable with serrano peppers)
- Perfect for dipping with naan or chapati
User Comments:
- "Absolutely delicious! The combination of flavors is perfect."
- "I loved the addition of the bell peppers, which gave it a fresh and vibrant taste."
- "Easy to make and even more delicious to eat. A new favorite in my kitchen!"
Special Precautions and Tips:
- For a spicier curry, add more serrano peppers to taste.
- If you can't find paneer, you can substitute with extra-firm tofu.
- Serve with basmati rice or naan bread for a complete meal.
