Ingredients
4
4 servings
- •⅓ cup ghee (clarified butter)
- •1 bulb garlic, peeled and minced
- •½ teaspoon toasted cumin seed
- •1 (6 ounce) can tomato paste
- •1 (3 inch) piece ginger, peeled and minced
- •2 teaspoons garam masala, divided
- •1 teaspoon salt
- •1 large onion, finely chopped
- •1 cup water, or as needed
- •1 (10 ounce) box frozen chopped spinach, thawed and drained
- •1 pound paneer, cut into 1/2-inch cubes
- •¼ cup chopped fresh cilantro
- •1 teaspoon garam masala
Instructions
- Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
- Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.
Nutritional Facts
Per 4 servings
- Calories: 368
- Carbohydrate: 24g
- Fat: 23g
- Fiber: 5g
- Protein: 20g
- Sugar: 8g
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