Spinach and Rapini Curry with Paneer
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 380 |
| pro | 16 g |
| total fat | 29 g |
| sat. fat | 13 g |
| carb | 19 g |
| fibre | 5 g |
| chol | 75 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 45 |
| iron | 40 |
| vit A | 96 |
| vit C | 50 |
| folate | 65 |
Rapini adds a pleasant touch of bitterness to this mildly spiced curry, which is best served with naan or basmati rice.
Ingredients
- 1/3 cup vegetable oil
- 3 cloves garlic, minced
- 1 tbsp cumin seeds
- 1-1/2 tsp paprika
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 bottle (680 mL) tomato puree
- 1 lb Homemade Paneer, cut into 1-inch/2.5 cm cubes
- 3/4 cup whipping cream
- 16 cups lightly packed spinach leaves, chopped
- 1 bunch rapini, (leaves only)chopped
Preparation
Homemade Paneer
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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Dinner; Vegetarian; Indian; Spinach; Rapini; Tomato sauce; Skillet;
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