High Protein Paneer Curry
Elevate your mealtime with this High Protein Paneer Curry, a nutrient-packed dish that combines the richness of tender paneer cubes with the vibrant healthiness of spinach in a creamy, spiced yogurt sauce. Ready in just an hour, this recipe is perfect for a protein-rich dinner that’s full of bold Indian flavors, thanks to a blend of aromatic spices like cumin, turmeric, garam masala, and coriander. Fresh tomatoes, onions, ginger, and garlic create a flavorful base, while the subtle heat from green chili adds depth without overwhelming the dish. Garnished with fragrant cilantro, this curry pairs beautifully with warm naan or fluffy basmati rice, making it a wholesome meal that’s both satisfying and health-conscious. Whether you're meal prepping or hosting a dinner night, this recipe is designed to impress your taste buds and fuel your body.
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Recipe Information
Ingredients
- 400 grams Paneer
- 250 grams Spinach
- 1 large Onion
- 3 medium Tomatoes
- 4 units Garlic cloves
- 1 inch piece Ginger
- 1 unit Green chili
- 100 grams Yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 2 tablespoons Oil
- 250 ml Water
- 2 tablespoons Cilantro
Instructions
Cut the paneer into 1-inch cubes and set aside.
Rinse the spinach thoroughly under running water, drain, and chop it roughly.
Finely chop the onion, tomatoes, green chili, and cilantro. Mince the garlic and ginger.
Heat 2 tablespoons of oil in a large pan over medium heat and add the cumin seeds. Let them sizzle for a few seconds.
Add the chopped onions to the pan and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic, ginger, and green chili, and cook for another 2 minutes until fragrant.
Add the chopped tomatoes to the pan and cook until they soften, about 5 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for 2 minutes, stirring constantly.
Add the chopped spinach to the pan and stir well. Cook for about 5 minutes until the spinach wilts.
Pour in 250 ml of water and bring to a simmer. Let it cook for 5 minutes to blend the flavors.
Lower the heat and stir in the yogurt gradually, making sure it doesn’t curdle.
Add the paneer cubes and garam masala, and gently fold them into the sauce.
Cover the pan and let the curry simmer for about 10 minutes, allowing the paneer to absorb the flavors.
Taste and adjust seasoning if necessary.
Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 5765 mg | 251% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 37.9 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2824 mg | 217% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3814 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
