Name: Paneer and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Paneer; 8 oz Fresh baby spinach; 0.5 cup Non-fat Greek yogurt; 0.25 tsp Ghee; 0.5 cup Yellow onion; 1 tsp Fresh ginger; 2 cloves Garlic; 0.5 tsp Turmeric powder; 1 tsp Garam masala; 0.5 tsp Cumin seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Water

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

Pan-seared paneer cubes simmered in a velvety, spiced spinach puree finished with a dollop of protein-rich Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.8g

Fat

24.9g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Paneer

8 oz Fresh baby spinach

0.5 cup Non-fat Greek yogurt

0.25 tsp Ghee

0.5 cup Yellow onion

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Turmeric powder

1 tsp Garam masala

0.5 tsp Cumin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Blanch the spinach in boiling water for 1 minute, then immediately transfer to an ice bath to preserve the vibrant green color.
2
Drain the spinach thoroughly and blend it into a smooth puree using a splash of water if needed.
3
Heat the ghee in a large skillet over medium heat and lightly sear the paneer cubes until they are golden on all sides, then remove and set aside.
4
In the same skillet, add the cumin seeds until they sizzle, then sauté the diced onion, ginger, and garlic until softened and fragrant.
5
Stir in the turmeric, garam masala, sea salt, and black pepper, followed by the spinach puree and 0.25 cup water.
6
Simmer the sauce for 5 minutes, then fold in the seared paneer and whisk in the Greek yogurt until the curry is creamy and heated through.