The paneer cheese in this fast and easy dinner doesn't melt when it cooks. It browns instead, giving a toothsome texture to this Indian classic packed with spinach and spices. Serve over brown basmati rice to round out this healthy meal.

Hilary Meyer
Source:, February 2018


Ingredient Checklist


Instructions Checklist
  • Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.

Nutrition Facts

381.8 calories; protein 24.5g 49% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 4.6g 19% DV; sugars 10.9g; fat 24.3g 37% DV; saturated fat 11.7g 59% DV; cholesterol 64.1mg 21% DV; vitamin a iu 17158.5IU 343% DV; vitamin c 10.4mg 17% DV; folate 222.6mcg 56% DV; calcium 700mg 70% DV; iron 3mg 17% DV; magnesium 130mg 46% DV; potassium 814.8mg 23% DV; sodium 641.1mg 26% DV; thiamin 0.2mg 20% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Weeknight dinner winner! It was really quick and easy to prepare and the family loved it too. I made with Greek yogurt because that s what I had and it made the sauce really thick (which I didn t love) so I would recommend sticking to the regular plain yogurt. Read More