Ingredients
Scale
- 16 ounces fresh or frozen spinach
- 1-inch piece of fresh ginger, quartered lengthwise
- 4 cloves garlic, each cut into several segments
- 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces
- 1 large yellow or white onion, halved and cut into 1-inch chunks
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¾ teaspoon fine salt, divided, to taste
- 8 to 12 ounces paneer (Indian cheese), cut into ¾-inch to 1-inch cubes
- 4 tablespoons extra-virgin olive oil or avocado oil, divided
- ½ cup whole-milk plain Greek yogurt or heavy cream
- Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity
- For serving: cooked basmati rice or flatbread (roti or naan), warmed
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- If using frozen spinach, thaw it in the microwave for about 5 minutes.
- In a food processor, pulse the garlic and ginger until finely chopped. Add the chili pepper and onion, pulsing until finely chopped but not mushy.
- Process the spinach in the food processor until finely chopped or pureed.
- Place the cubed paneer on the baking sheet. Sprinkle with coriander, cumin, garam masala, and ½ teaspoon salt. Drizzle with 2 tablespoons oil and coat evenly.
- Bake the paneer for 10 minutes, stir, and bake for an additional 3 to 5 minutes until golden.
- In a skillet over medium heat, warm the remaining 2 tablespoons oil. Add the onion mixture and ¼ teaspoon salt. Cook for 5 to 7 minutes until the onion is translucent.
- Stir in the spinach mixture and add the baked paneer, ½ cup water, and an additional ¼ teaspoon salt. Cook for 7 to 10 minutes until heated through.
- Remove the skillet from the heat. Transfer some spinach to a bowl and stir in the yogurt to temper it. Then add this mixture back to the skillet and combine.
- Adjust the salt to taste and serve with an optional squeeze of lemon juice or chopped tomatoes on top, alongside warm rice or flatbread.
Notes
You can adjust the spice levels by using less chile or omitting it altogether.
Feel free to substitute Greek yogurt with heavy cream for a richer sauce.
Garnish with fresh cilantro for added flavor and color.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.