YOUR SOLIN GENERATED RECIPE
Creamy Paneer and Spinach Curry with Steamed Edamame
Enjoy this fragrant, creamy paneer and spinach curry inspired by Indian flavors, perfectly paired with a side of steamed edamame. The dish features low‐fat paneer simmered in a delicate tomato and spinach sauce, enriched with spices like garam masala, cumin, and turmeric. A light splash of coconut milk creates a silky texture while the edamame adds a satisfying protein boost. It's a balanced, wholesome vegetarian meal that’s as appealing in taste as it is in presentation.
INGREDIENTS
160 grams Low-Fat Paneer
2 cups Fresh Spinach
1 medium Tomato
1 small Onion
2 cloves Garlic
1 tbsp Grated Ginger
1/4 cup Light Coconut Milk
100 grams Steamed Edamame
1 tsp Garam Masala
1 tsp Cumin Powder
1 tsp Turmeric Powder
Salt and Pepper to taste
PREPARATION
Press and cube the low-fat paneer. Set aside.
Finely chop the onion, tomato, and garlic. Grate the ginger.
In a non-stick pan over medium heat, lightly sauté the onions, garlic, and ginger without added oil (or using a light spray) until the onions are soft and translucent.
Add the chopped tomato, garam masala, cumin powder, and turmeric powder. Stir and cook for about 3-4 minutes until the tomato softens.
Mix in the fresh spinach and let it wilt, stirring occasionally.
Gently fold in the paneer cubes and pour in the light coconut milk. Simmer the curry on low heat for 5-7 minutes so the flavors meld. Season with salt and pepper to taste.
While the curry simmers, steam the edamame until tender, about 4-5 minutes.
Serve the creamy paneer and spinach curry hot, accompanied by the steamed edamame on the side.