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Ingredients
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2 tablespoons vegetable oil, divided
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2 cups chopped fresh spinach
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1 teaspoon ground cumin
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¾ cup chopped onion
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2 green chile peppers, chopped
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2 teaspoons chopped garlic
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2 tomatoes, chopped
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½ cup water
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2 teaspoons ground coriander
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1 teaspoon ground red chiles
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2 tablespoons salt
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8 ounces paneer, cubed
Directions
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Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
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Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
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Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.
Nutrition Facts (per serving)
333 | Calories |
20g | Fat |
23g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 333 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 6g | 28% |
Cholesterol 17mg | 6% |
Sodium 7499mg | 326% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 6g | 21% |
Total Sugars 9g | |
Protein 19g | 38% |
Vitamin C 145mg | 161% |
Calcium 190mg | 15% |
Iron 4mg | 20% |
Potassium 963mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.