Spinach and Rapini Curry with Paneer Spinach and Rapini Curry with Paneer

Author: Canadian Living

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



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.

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
Share X

Spinach and Rapini Curry with Paneer