Tangy Tawa Paneer And Spinach Curry Recipe

About this recipe

Tangy Tawa Paneer and Spinach Curry is a delightful Indian dish that combines soft paneer cubes cooked in a flavorful tomato-based curry with fresh spinach leaves to create a wholesome and satisfying meal. The medium spice level ensures a balanced heat that enhances the tangy and savory flavors without overpowering them. Perfect for a family lunch, this dish is rich in protein and fiber, yet light enough to align with weight-loss goals, offering a healthy and delicious option for a sedentary lifestyle. Served with warm roti or steamed rice, it’s a comforting meal that brings traditional Indian flavors to your table.

Ingredients

• 200 g Paneer
• 250 g Spinach
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• - Low Fat Dahi (Pouch)
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. 2. Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until fragrant.
3. 3. Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture on medium heat until the oil separates.
4. 4. Lower the heat and mix in the whisked yogurt, stirring constantly to avoid curdling. Let it cook for a few minutes.
5. 5. Add the paneer cubes and chopped spinach to the pan. Gently coat them in the curry and cook for 5-7 minutes until the spinach wilts and the paneer absorbs the flavors.
6. 6. Sprinkle garam masala and adjust salt to taste. Stir well and cook for another 2 minutes.
7. 7. Garnish with fresh coriander leaves and serve hot with roti or steamed rice.