NUTRITION

SERVINGS

INGREDIENTS

3 oz paneer

0.75 cup non-fat Greek yogurt

2 cups fresh spinach

0.25 cup cooked brown lentils

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 tsp garlic

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the ghee in a large non-stick skillet over medium heat and add the paneer cubes, searing until golden brown on all sides, then remove and set aside.

• 2

  In the same skillet, add the diced onion, minced ginger, and minced garlic, sautéing for 3-4 minutes until the onions are translucent and fragrant.

• 3

  Stir in the turmeric, cumin, garam masala, sea salt, and black pepper, toasting the spices for 1 minute to release their oils.

• 4

  Add the fresh spinach to the skillet with a splash of water, covering with a lid for 2 minutes until completely wilted.

• 5

  Transfer the spinach and onion mixture to a high-speed blender, add the Greek yogurt, and pulse until the sauce is smooth and vibrant green.

• 6

  Pour the sauce back into the skillet over low heat, stirring in the cooked brown lentils and the seared paneer cubes.

• 7

  Gently simmer for 3-5 minutes until the curry is heated through, being careful not to boil the yogurt sauce, and serve immediately.