Easy Saag Paneer

© Dotdash Meredith. All rights reserved. Used with permission.

The paneer cheese in this fast and easy dinner doesn't melt when it cooks. It browns instead, giving a toothsome texture to this Indian classic packed with spinach and spices. Serve over brown basmati rice to round out this healthy meal.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 8 ounces paneer cheese, cut into ½-inch cubes
• ¼ teaspoon ground turmeric
• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 jalapeño pepper, finely chopped (optional)
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 20 ounces frozen spinach, thawed and finely chopped
• ¾ teaspoon salt
• 2 cups low-fat plain yogurt

Directions

1. Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.

Nutritional Information

Per Serving: 382 Calories, Total Fat: 24 g, Saturated Fat: 12 g, Cholesterol: 64 mg, Carbohydrates: 19 g, Fiber: 5 g, Total Sugars: 11 g, Added Sugars: 0 g, Protein: 25 g, Sodium: 641 mg, Potassium: 815 mg, Folate: 223 mcg, Calcium: 700 mg