Paneer And Spinach Masala With Jeera Quinoa Recipe

Indian cuisine · 520 calories

Paneer and Spinach Masala with Jeera Quinoa recipe

About this recipe

Paneer and Spinach Masala with Jeera Quinoa is the ultimate high-protein vegetarian meal for your lunch table. Combining the creamy richness of paneer with the earthy goodness of spinach, this flavorful masala is spiced with Indian staples like cumin, garam masala, and red chili powder. Paired with light, aromatic jeera quinoa, it’s a balanced and nourishing dish. With 30g of protein and 12g of fiber, it’s great for gym-goers and families alike. Cooking this dish is a sensory delight, from the aroma of cumin seeds crackling in oil to the vibrant colors of green spinach and golden paneer. Whether it’s a weekday lunch or a weekend treat, this recipe will keep you fueled and satisfied.

Ingredients

  • 200 g Paneer
  • 200 g Spinach (Palak)
  • - Cumin Seed
  • 500 g Whole Farm Premium Quinoa Seeds
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 1 pc (200 g) Dabur Hommade Tomato Puree
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the quinoa thoroughly and soak it for 10 minutes in water.
  2. 2. Heat 1 tablespoon of oil in a pan and add cumin seeds; let them crackle.
  3. 3. Drain the quinoa and sauté it with the cumin seeds for 2 minutes.
  4. 4. Add 240 ml of water and a pinch of salt to the quinoa, cover, and cook for 15 minutes on low heat.
  5. 5. In a separate pan, heat the remaining oil and sauté the onions until golden brown.
  6. 6. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  7. 7. Stir in the tomato puree, turmeric, red chili powder, coriander powder, and garam masala; cook for 5 minutes until the oil separates.
  8. 8. Add the spinach leaves and cook until they wilt, about 3-4 minutes.
  9. 9. Cube the paneer and gently stir it into the spinach masala; simmer for 5 minutes.
  10. 10. Adjust salt and add a splash of water if the gravy is too thick.
  11. 11. Fluff the cooked quinoa with a fork and transfer it to a serving dish.
  12. 12. Garnish the paneer and spinach masala with chopped coriander leaves.
  13. 13. Serve the paneer and spinach masala alongside the jeera quinoa for a wholesome meal.