Delectable Indian Spinach Paneer Curry and Garlic Naan Dinner Delight

Allergens

Dairy (Paneer)

Ingredients

• 1 cup fresh spinach leaves
• 200g paneer, cubed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt, to taste
• 1 cup plain yogurt
• 3 tablespoons cooking oil
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pan, heat the oil over medium flame. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onions and sauté until they turn golden brown.
3. Stir in the minced garlic and grated ginger, and cook for another minute.
4. Add the spices: coriander powder, turmeric powder, red chili powder, and salt to taste. Cook for 1 2 minutes until the raw smell of spices disappears.
5. Stir in the yogurt and mix well. Lower the heat and let it simmer for 4 5 minutes.
6. Add the cubed paneer and fresh spinach leaves to the pan, stirring gently to combine. Cover and cook for another 5 minutes until the spinach wilts.
7. Lastly, add garam masala and mix well. Taste and adjust seasonings if needed.
8. Serve hot with Garlic Naan, garnished with fresh cilantro leaves.

Chef’s Insight

Add a pinch of sugar to balance the acidity in tomatoes for a smoother curry.

Notes

Adjust the chili powder according to your preferred spiciness level.