Rapini adds a pleasant touch of bitterness to this mildly spiced curry, which is best served with naan or basmati rice.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2008
- 1/3 cup vegetable oil
- 3 cloves garlic minced
- 1 tablespoon cumin seeds
- 1 1/2 teaspoon paprika
- 3/4 teaspoons salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 bottle (680 ml) tomato puree
- 1 lb Homemade Paneer cut into 1-inch/2.5 cm cubes
- 3/4 cups whipping cream
- 16 cups lightly packed spinach leaves chopped
- 1 bunch rapini (leaves only)chopped
In shallow Dutch oven, heat 2 tbsp (25 mL) of the oil over medium heat; cook garlic and cumin seeds, stirring, until seeds begin to pop and garlic is golden, about 2 minutes.
Stir in paprika, salt, turmeric and cayenne; cook, stirring, for 1 minute.
Stir in tomato puree and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; fry paneer, in batches and using small offset spatula to turn, until golden, about 5 minutes. Transfer to paper towel–lined plate.
Return sauce to boil; stir in cream. Add spinach and rapini; simmer until wilted, about 5 minutes. Stir in paneer; cook for 2 minutes.
Nutritional facts Per serving: about
- Sodium 427 mg
- Protein 16 g
- Calories 380.0
- Total fat 29 g
- Cholesterol 75 mg
- Saturated fat 13 g
- Total carbohydrate 19 g
- Iron 40.0
- Folate 65.0
- Calcium 45.0
- Vitamin A 96.0
- Vitamin C 50.0