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Paneer Curry With Potatoes And Spinach

49

  • Total Time40 min
  • Makes4 servings
Paneer Curry With Potatoes And Spinach

(Photo: Sian Richards)

Chatelaine Triple Tested

Packed with flavours and hearty ingredients (spinach, tomatoes, potatoes, ginger and more), this dish is best spooned up over warm rice for dinner.

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.

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