Name: Paneer and Spinach Curry with Roasted Potatoes and Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 110g Paneer; 170g Non-fat Greek Yogurt; 100g Fresh Spinach; 100g Broccoli Florets; 45g White Potato; 1 clove Garlic; 1 teaspoon Fresh Ginger

Paneer and Spinach Curry with Roasted Potatoes and Steamed Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Paneer and Spinach Curry with Roasted Potatoes and Steamed Broccoli

Sautéed paneer cubes simmered in a spiced spinach sauce, served with steamed broccoli and roasted potatoes that are perfectly crispy.

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NUTRITION

Protein

44.7g

Fat

22.9g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

110g Paneer

170g Non-fat Greek Yogurt

100g Fresh Spinach

100g Broccoli Florets

45g White Potato

1 clove Garlic

1 teaspoon Fresh Ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the potato into small cubes, toss with a pinch of salt and cumin, and roast for 20 minutes until golden and crispy.
3
Steam the broccoli florets until tender-crisp, about 5 minutes.
4
In a large non-stick skillet, lightly sear the paneer cubes until golden on the edges, then remove and set aside.
5
In the same skillet, sauté minced garlic and ginger for 1 minute, then add the fresh spinach and cook until fully wilted.
6
Transfer the spinach mixture to a blender with the Greek yogurt and a dash of garam masala, blending until it forms a velvety sauce.
7
Return the spinach sauce to the skillet, stir in the seared paneer, and warm through gently on low heat.
8
Serve the paneer curry in a bowl alongside the roasted potatoes and steamed broccoli.