Spinach Cheese
Spinach Cheese
Spinach Cheese is a delightful dish that combines the goodness of spinach with the creamy texture of paneer or tofu. This recipe is perfect for those who want a nutritious meal that’s also bursting with flavor. It’s a simple yet satisfying dish that can be enjoyed with rice or naan, making it a great addition to any dinner table.
Why Make This Recipe
There are many reasons to make Spinach Cheese. First, it’s packed with nutrients from the spinach, which is a great source of vitamins and minerals. Second, the creamy texture from the paneer or tofu adds richness to the dish, making it comforting and enjoyable. Finally, it’s an easy recipe to follow, perfect for weeknight meals or gatherings with friends and family.
How to Make Spinach Cheese
Ingredients:
- 4 tablespoons canola or vegetable oil
- 8 ounces paneer or extra-firm tofu, cut into 1-inch cubes
- 1 small red onion, roughly chopped
- 6 slices fresh ginger
- 4 garlic cloves
- 1 green serrano chile, seeds and white vein removed (if you prefer less heat)
- 1 cup canned tomato sauce
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne (1/4 teaspoon for less heat)
- 1/4 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 pound baby spinach, finely chopped
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 teaspoon garam masala
- Steamed white rice or naan for serving
Directions:
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In a large nonstick or cast iron skillet, heat 2 tablespoons of oil over medium heat until it shimmers. Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, for another 2 minutes. Transfer the paneer to a bowl filled with hot tap water to help keep it soft.
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Pulse the onion, ginger, garlic, and chile in a food processor until minced. You may need to add a bit of water to the processor.
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In a large Dutch oven or saucepan, heat the remaining oil over medium heat until it shimmers. Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes.
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Stir in the tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.
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Add the spinach and cook covered until wilted, about 4 minutes. Stir in the water and simmer covered until spinach turns a pale green color, about 15 minutes.
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Drain the paneer and add it to the spinach along with the cream and garam masala. Continue to simmer the curry covered, stirring occasionally, for about 5 minutes.
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Serve warm alongside cooked rice or naan.
How to Serve Spinach Cheese
Spinach Cheese is best served warm. You can serve it over steamed white rice or with warm naan bread. This pairing helps to soak up the creamy sauce, enhancing the overall experience. A simple salad on the side can also complement the meal beautifully.
How to Store Spinach Cheese
If you have leftovers, store Spinach Cheese in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in a pan over low heat, adding a splash of water or cream if needed to retain the sauce’s creamy texture.
Tips to Make Spinach Cheese
- Make sure to use fresh spinach for the best flavor and nutrition.
- If using tofu, press it first to remove excess water, ensuring a better texture.
- Adjust the spice levels according to your preference by varying the amount of cayenne or serrano chile.
Variation (if any)
For a vegan option, substitute paneer with extra-firm tofu and use coconut cream instead of heavy cream. You can also add other vegetables, like bell peppers or peas, for added color and nutrition.
FAQs
1. Can I substitute paneer with something else?
Yes, you can use extra-firm tofu as a great alternative to paneer.
2. Is this dish spicy?
The heat level can be adjusted based on your preference. You can reduce or omit the serrano chile and cayenne for a milder flavor.
3. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the spinach ahead of time. Just add the paneer or tofu and cream when you are ready to serve.
Spinach Cheese
Ingredients
Main Ingredients
- 4 tablespoons canola or vegetable oil
- 8 ounces paneer or extra-firm tofu, cut into 1-inch cubes For a vegan option, use extra-firm tofu.
- 1 small red onion, roughly chopped
- 6 slices fresh ginger
- 4 cloves garlic
- 1 piece green serrano chile, seeds and white vein removed Adjust for desired heat level.
- 1 cup canned tomato sauce
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne Use 1/4 teaspoon for less heat.
- 1/4 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 pound baby spinach, finely chopped Use fresh for best flavor.
- 1/2 cup water
- 1/2 cup heavy cream Coconut cream for a vegan option.
- 1/2 teaspoon garam masala
For Serving
- to taste Steamed white rice or naan Best served warm.
Instructions
Preparation
- In a large nonstick or cast iron skillet, heat 2 tablespoons of oil over medium heat until it shimmers.
- Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, for another 2 minutes.
- Transfer the paneer to a bowl filled with hot tap water to help keep it soft.
- Pulse the onion, ginger, garlic, and chile in a food processor until minced. You may need to add a bit of water to the processor.
Cooking
- In a large Dutch oven or saucepan, heat the remaining oil over medium heat until it shimmers.
- Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes.
- Stir in the tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.
- Add the spinach and cook covered until wilted, about 4 minutes.
- Stir in the water and simmer covered until spinach turns a pale green color, about 15 minutes.
- Drain the paneer and add it to the spinach along with the cream and garam masala. Continue to simmer the curry covered, stirring occasionally, for about 5 minutes.
Serving
- Serve warm alongside cooked rice or naan.
