Spinach Cheese
A delightful dish combining the goodness of spinach with the creamy texture of paneer or tofu, perfect for a nutritious and flavorful meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or cream if needed.