Name: Baked Paneer with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Paneer; 1 cup Non-fat Greek yogurt; 2 cups Fresh spinach; 1 cup Cherry tomatoes; 0.5 tsp Olive oil; 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; 1 clove Garlic; 1 tsp Fresh ginger

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

YOUR SOLIN GENERATED RECIPE

Baked Paneer with Spinach and Tomatoes

Cubed paneer and juicy cherry tomatoes oven-baked in a creamy, spiced yogurt marinade until golden and served over a bed of vibrant wilted spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.2g

Fat

32.2g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Paneer

1 cup Non-fat Greek yogurt

2 cups Fresh spinach

1 cup Cherry tomatoes

0.5 tsp Olive oil

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

1 clove Garlic

1 tsp Fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a medium mixing bowl, whisk together the Greek yogurt, ground turmeric, ground cumin, garam masala, sea salt, black pepper, minced garlic, and grated fresh ginger.
3
Gently fold the cubed paneer and cherry tomatoes into the yogurt mixture until every piece is thoroughly and evenly coated.
4
Lightly grease a rimmed baking sheet or oven-safe dish with the olive oil and spread the paneer and tomato mixture in a single, even layer.
5
Bake for 20 to 25 minutes until the paneer feels firm to the touch and the yogurt marinade starts to develop golden-brown spots.
6
While the paneer is finishing in the oven, steam or lightly sauté the fresh spinach in a pan with a splash of water until just wilted and bright green.
7
Divide the wilted spinach between plates and top with the hot baked paneer and roasted cherry tomatoes.