Ingredients

• 2 tablespoons vegetable oil , divided
• 2 cups chopped fresh spinach
• 1 teaspoon ground cumin
• 0.75 cups chopped onion
• 2 greens chile peppers , chopped
• 2 teaspoons chopped garlic
• 2 tomatoes , chopped
• 0.5 cups water
• 2 teaspoons ground coriander
• 1 teaspoon ground red chiles
• 2 tablespoons salt
• 8 ounces paneer , cubed

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
2. 2 Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
3. 3 Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition per serving