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. Source:, February 2018

Hilary Meyer


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

382 calories; 24.3 g total fat; 11.7 g saturated fat; 64 mg cholesterol; 641 mg sodium. 815 mg potassium; 18.9 g carbohydrates; 4.6 g fiber; 11 g sugar; 24.5 g protein; 17159 IU vitamin a iu; 10 mg vitamin c; 223 mcg folate; 700 mg calcium; 3 mg iron; 130 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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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