Paneer can be baked, sauteed or grilled without melting, making it the ideal low-calorie cheese for an Indian-inspired, creamy, spicy spinach recipe.
Prep time: 20 minutes
Total time: 40 minutes
- 1 serrano chili stemmed and chopped
- 3 cloves garlic, crushed
- 1-inch section fresh ginger, peeled and chopped
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 8 ounces paneer, cubed, about 16 pieces
- 1 yellow onion
- 1/2 teaspoon cumin
- 1/2 teaspoon garam masala or curry powder
- Pinch red chili powder
- 6 cups fresh spinach, rinsed, stemmed and chopped fine
- Sprinkle salt and pepper to taste
- 2 tablespoons plain yogurt
Combine serrano chili, garlic and ginger in food processer. Whiz for 15 to 20 seconds. Set aside.
Melt 1 tablespoon butter into 1 tablespoon oil in heavy-bottomed skillet over medium heat. Add paneer cubes. Sear on two sides until paneer is golden brown, about 10 minutes. Cover and remove from heat.
Meanwhile, melt remaining butter into oil into large skillet over medium heat. Add onion and sauté for 5 to 6 minutes until onion turns soft and translucent. Season onions with cumin, garam masala and red chili powder. Add ginger and garlic paste and stir until aromatic, about 1 minute. Add spinach and cook, stirring until spinach wilts and turns bright green, about 1 minute. Add salt and pepper. Add yogurt, stir and reduce heat. Cook for about 5 minutes longer allowing flavors to fuse.
Plate cooked spinach with paneer. Serve with flat bread or rice.