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


Read the full recipe after the video.


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; protein 24.5g; carbohydrates 18.9g; dietary fiber 4.6g; sugars 10.9g; fat 24.3g; saturated fat 11.7g; cholesterol 64.1mg; vitamin a iu 17158.5IU; vitamin c 10.4mg; folate 222.6mcg; calcium 700mg; iron 3mg; magnesium 130mg; potassium 814.8mg; sodium 641.1mg; thiamin 0.2mg.

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