Creamy Kadhai Paneer And Spinach Recipe

About this recipe

Creamy Kadhai Paneer and Spinach is a rich and flavorful Indian dish perfect for breakfast, combining the velvety texture of paneer with fresh spinach in a spiced tomato-cashew gravy. The balanced medium spice level accentuates the natural sweetness of the cream and tomatoes while keeping the dish hearty and satisfying. High in protein and designed for an active lifestyle, this dish is sure to energize your mornings and delight your family with its vibrant flavors and creamy texture.

Ingredients

• 200 g Paneer
• 500 g Tomato - Hybrid
• 500 g Onion
• 100 g Cashew Regular
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• - Fresh Cream
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 250 g Spinach

Instructions

1. 1. Heat 2 tbsp oil or ghee in a kadhai (deep pan) over medium heat. Add cumin seeds and let them splutter, then sauté the chopped onions until golden brown.
2. 2. Add the ginger-garlic paste and green chilies to the pan, cooking for 1-2 minutes until aromatic.
3. 3. Stir in the finely chopped tomatoes, turmeric powder, and coriander powder. Cook until the tomatoes soften and the oil starts to separate from the mixture.
4. 4. Add the cashew paste to the pan and mix well, letting it cook for 2-3 minutes to enhance the creamy texture.
5. 5. Add the chopped spinach and cook until it wilts, then gently fold in the paneer cubes.
6. 6. Pour in the fresh cream, add garam masala, and season with salt to taste. Simmer for 3-5 minutes to allow the flavors to meld together.
7. 7. Garnish with fresh coriander leaves and serve hot with parathas, naan, or steamed rice.