Paneer & Spinach Butter Curry

Creamy tomato‑spinach curry with golden paneer cubes, served over basmati rice for a rich vegetarian dinner.

Ingredients

• 12 oz paneer (cubed)
• 2 tbsp ghee or butter, divided
• 1 onion, 2 cloves garlic, 1‑inch ginger
• 1 tsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, pinch chili powder
• 14 oz tomato puree
• 1 cup cream or coconut cream
• 2 cups spinach (chopped)
• 2 cups cooked basmati rice

Instructions

1. PREP AHEAD
2. - Cube paneer; chop spinach; dice onion; mince garlic and ginger.
3. - Measure spices: garam masala, cumin, turmeric, chili powder.
4. - Warm cream or coconut cream; cook basmati rice.
5. COOKING STEPS
6. 1. Heat 1 Tbsp ghee in skillet; fry paneer cubes 3 min until golden; remove.
7. 2. Add remaining ghee; sauté onion 3 min. Stir in garlic and ginger 1 min.
8. 3. Sprinkle spices; toast 30 sec until fragrant. Pour tomato puree; simmer 10 min, stirring, until thick.
9. 4. Stir in cream and chopped spinach; cook 2 min until leaves wilt.
10. 5. Return paneer; heat 1 min. Adjust salt. Serve creamy curry over hot basmati rice.
11. (Active time ≈ 25 min | Total ≈ 35 min)

Nutrition Facts