NUTRITION

SERVINGS

INGREDIENTS

3 oz Paneer

1 cup Non-fat Greek yogurt

2 cups Fresh baby spinach

0.25 cup Diced yellow onion

0.5 cup Diced tomatoes

1 tsp Ghee

1 tsp Minced ginger

1 tsp Minced garlic

0.5 tsp Turmeric

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat and lightly brown the paneer cubes on all sides, then remove and set aside.

• 2

  In the same skillet, sauté the diced onion, minced ginger, and minced garlic until the onion is translucent and fragrant.

• 3

  Add the turmeric, garam masala, sea salt, and black pepper, stirring for 30 seconds to toast the spices.

• 4

  Stir in the diced tomatoes and water, simmering for 5 minutes until the tomatoes soften and create a thick base.

• 5

  Add the baby spinach to the skillet and stir until completely wilted and incorporated into the tomato mixture.

• 6

  Turn the heat to low and stir in the Greek yogurt until a creamy sauce forms, being careful not to let the yogurt boil.

• 7

  Return the browned paneer cubes to the skillet, tossing gently to coat in the warm sauce before serving.