Spinach Paneer

Total Time:

50 minutes

Serves:

4 Servings

Category:

Vegetarian, 45 min or more

Level:

Share this Recipe:

Easy

Recipe Description

This comforting spinach and paneer curry is packed with warm spices, creamy beans, and fragrant ginger-garlic flavor. Blended spinach and green chilies create a silky sauce that pairs beautifully with paneer cubes, rice, or naan for a hearty, vegetarian-friendly meal.

Ingredients

24 to 30 ounces frozen spinach
2 cups 'Minute' brown rice
2 cups water
1 teaspoon cumin powder (plus ½ teaspoon later)1 yellow onion
2 cloves garlic
2 inches fresh ginger
1 Roma tomato
1 can (15 ounces) white beans or cannellini beans, drained and rinsed
¼ teaspoon turmeric
½ teaspoon chili powder (or more to taste)
1 teaspoon garam masala
1 can (4 ounces) green chilies
1 cube paneer (about 8 ounces)
1 cup fresh cilantro (with stems)
Naan, for serving

Preparation

Cook the frozen spinach according to package directions in the microwave and set aside.
Bring 2 cups of water to a boil and add 2 cups of minute brown rice. Cook according to package directions.
Heat a large pot over medium heat with a drizzle of olive oil. Add 1 teaspoon of cumin powder, salt, and pepper. Dice the onion and add it to the pot. Cook for about 5 minutes, until starting to turn golden.
Mince the garlic and grate the ginger. Add both to the pot and cook for 1 minute, until fragrant.
Chop the Roma tomato and add it to the pot along with the drained and rinsed white beans. Stir well.
Add the turmeric, chili powder, ½ teaspoon of cumin, and garam masala. Stir to coat everything in the spices and cook for about 5 minutes.
Meanwhile, place the cooked spinach, the green chilies, and a pinch of salt into a blender. Blend until smooth, adding a splash of water if needed to reach a sauce-like consistency.
Chop the paneer into small cubes. Add it to the pot with the beans and tomatoes. Pour the blended spinach mixture over the top.
Roughly chop the cilantro, including the stems, and add it to the pot. Stir everything together and let simmer for about 5 minutes.
Serve hot with the cooked rice and warm naan on the side.