This super simplified version of a famous northern Indian Punjabi dish cooks all in one pan and relies on premade paneer and frozen spinach as shortcuts. While it’s not quite like the authentic version, it is still packed with flavor and quite satisfying. We also found that frying queso fresco cubes made for a nice, saltier alternative to packaged paneer, which is sometimes hard to find.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces store-bought paneer or queso fresco, cut into 3/4-inch cubes
- 1 medium yellow onion, diced small
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, finely grated
- 2-inch piece ginger, peeled and finely grated
- 3/4 teaspoon curry powder
- 3/4 teaspoon garam masala
- 1 large tomato, about 8 ounces, halved and grated on the large holes of a box grater
- 2 boxes (10 ounces each) frozen chopped spinach, defrosted and drained
- 2/3 cup heavy cream
- Serving suggestion: steamed basmati rice or naan
Instructions
- Line a plate with paper towels. Heat 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and brown well on 2 sides, about 4 minutes total. Remove to the lined plate and reserve. Wipe out the skillet with a paper towel.
- Have a lid nearby for the skillet. Add another 2 tablespoons butter to the skillet over medium-high heat, then add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and stir together, 1 minute. Add the grated tomato and stir for another minute. Add the chopped spinach, heavy cream, 1/4 cup water, 1 1/2 teaspoons salt and a few grinds of pepper. Cover and cook over medium-low, 8 minutes. Add the remaining tablespoon butter and carefully fold in the paneer cubes. Simmer for an additional 2 minutes to warm the paneer through.
- Serve with steamed basmati rice or naan
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 270 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 62 mg |
| Sodium | 457 mg |
Reviews
Easy and delicious.
My husband and I loved this recipe !
Easy and extremely tasty! Side note I travel about a 1/2 hr to an Indian grocer to buy paneer that’s made in Washington state
This was a very satisfying recipe to make, the ingredients are a very nice combination and I was really pleased with the results. I am looking forward to making it again.
I made this as my contribution to an Indian dinner. Couldn’t find paneer and didn’t feel like making it, so I used queso fresco…which i found out does not brown (but melts). I also had difficulty with grating the tomato; I think dicing it would work as well. However, that said, it was DELICIOUS! It had just a little bite from the curry and a depth and richness from the garam masala and cream. Have added it to my favorite recipes.
Today will be the third time I make this recipe. My daughter, who is not an indian cuisine fan, absolutely loves this dish! She said it’s her favorite vegetarian meal. The flavors are subtle but so satisfying. Please give this a whirl.
OMGOODNESS. This recipe is fabulous!!! I adore Indian foods, this is quickly becoming a favorite. P.S. It reheats beautifully!