Paneer and Spinach Curry

Calories: 559

Protein: 25g

Carbs: 12g

Fat: 40g

Key Nutrients: Calcium, Potassium, Vitamin A

Ingredients:

• 100g paneer, cut into 1-inch cubes (265 calories, 18g protein)

• 2 cups fresh baby spinach, roughly chopped (14 calories, 2g protein)

• 1/2 cup light coconut milk (80 calories, 2g protein)

• 2 cloves garlic, minced

• 1 small onion, finely diced

• 1 tbsp ginger paste

• Spices:

- 1 tsp garam masala

- 1 tsp ground cumin

- 1/2 tsp ground turmeric

- 1/2 tsp ground coriander

- 1/4 tsp red chili powder (adjust to taste)

- Salt and black pepper to taste

• Fresh coriander leaves for garnish

Instructions:

1. Heat 1 tbsp oil in a large pan over medium heat. Add cubed paneer and cook until golden brown on all sides (3-4 minutes). Remove and set aside.

2. In the same pan, sauté onions until translucent (3-4 minutes). Add garlic and ginger, cook for 1 minute.

3. Add all dry spices and cook for 30 seconds until fragrant.

4. Pour in coconut milk and stir well to combine with the spices.

5. Add chopped spinach and cook until wilted (2-3 minutes).

6. Return paneer to the pan and simmer for 5 minutes until the sauce thickens slightly.

7. Season with salt and pepper to taste. Garnish with fresh coriander leaves before serving.