Silky Paneer and Spinach Curry with Steamed Quinoa

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

Silky Paneer and Spinach Curry with Steamed Quinoa

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Spinach Curry with Steamed Quinoa

Sautéed paneer and fresh spinach simmered in a spiced yogurt sauce, served over fluffy quinoa with a finish of aromatic garam masala.

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NUTRITION

500kcal
Protein
41.7g
Fat
20.2g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Paneer, cubed

0.2 cup dry Quinoa

4 cups fresh Spinach

6 ounces Non-fat Greek Yogurt

0.5 small Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon fresh Ginger, grated

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PREPARATION

  • 1

    Rinse the quinoa under cold water and place in a small pot with double the amount of water, bringing to a boil then simmering covered for 12-15 minutes until fluffy.

  • 2

    Steam the spinach in a splash of water until wilted, then transfer to a blender with the Greek yogurt and pulse until a smooth, silky green sauce forms.

  • 3

    In a non-stick skillet, lightly sear the paneer cubes until golden on the edges and set aside.

  • 4

    In the same skillet, sauté the diced onion, garlic, and ginger until softened and fragrant.

  • 5

    Lower the heat and pour the spinach-yogurt mixture into the skillet, stirring in garam masala, turmeric, and a pinch of salt.

  • 6

    Add the paneer cubes back into the sauce and simmer gently for 3-5 minutes to allow flavors to meld without boiling the yogurt.

  • 7

    Serve the silky curry over the steamed quinoa.

Silky Paneer and Spinach Curry with Steamed Quinoa

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

Silky Paneer and Spinach Curry with Steamed Quinoa

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Spinach Curry with Steamed Quinoa

Sautéed paneer and fresh spinach simmered in a spiced yogurt sauce, served over fluffy quinoa with a finish of aromatic garam masala.

NUTRITION

500kcal
Protein
41.7g
Fat
20.2g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Paneer, cubed

0.2 cup dry Quinoa

4 cups fresh Spinach

6 ounces Non-fat Greek Yogurt

0.5 small Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon fresh Ginger, grated

PREPARATION

  • 1

    Rinse the quinoa under cold water and place in a small pot with double the amount of water, bringing to a boil then simmering covered for 12-15 minutes until fluffy.

  • 2

    Steam the spinach in a splash of water until wilted, then transfer to a blender with the Greek yogurt and pulse until a smooth, silky green sauce forms.

  • 3

    In a non-stick skillet, lightly sear the paneer cubes until golden on the edges and set aside.

  • 4

    In the same skillet, sauté the diced onion, garlic, and ginger until softened and fragrant.

  • 5

    Lower the heat and pour the spinach-yogurt mixture into the skillet, stirring in garam masala, turmeric, and a pinch of salt.

  • 6

    Add the paneer cubes back into the sauce and simmer gently for 3-5 minutes to allow flavors to meld without boiling the yogurt.

  • 7

    Serve the silky curry over the steamed quinoa.