Indian·vegetarian·medium

Paneer Tikka Masala with Spinach and Lentils

Name: Paneer Tikka Masala with Spinach and Lentils
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g, cut into cubes paneer; 120g plain yogurt; 2 tbsp ginger-garlic paste; 1 tsp garam masala; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1 tsp ground cumin; 2 tbsp vegetable oil; 2 tbsp ghee; 50g, soaked for 2 hours black lentils (urad dal); 1 large, finely chopped onion; 400g, pureed tomatoes; 200g, roughly chopped spinach leaves; 100g heavy cream; to taste salt; for garnish coriander leaves

Imagine creamy, char-kissed paneer nestling into a velvety tomato gravy, its richness lightened by earthy spinach and the gentle bite of black lentils. This is my love letter to the classic butter chicken, reimagined for a vegetarian feast that feels equally indulgent. You'll marinate the paneer in a spiced yogurt blush, then sear it until the edges caramelize, releasing a smoky aroma that fills your kitchen. The sauce begins with whole spices blooming in ghee, then melds with tomatoes, ginger, and a whisper of cream. The lentils add a rustic depth, while spinach brings a fresh green brightness. Serve it over fragrant basmati rice or with warm naan, and you'll understand why this dish disappears in minutes. It's comfort, elevated.

70 min(prep 30 + cook 40)

4 servings

520 kcal

Ingredients

paneer400g, cut into cubes
plain yogurt120g
ginger-garlic paste2 tbsp
garam masala1 tsp
turmeric powder1/2 tsp
red chili powder1 tsp
ground cumin1 tsp
vegetable oil2 tbsp
ghee2 tbsp
black lentils (urad dal)50g, soaked for 2 hours
onion1 large, finely chopped
tomatoes400g, pureed
spinach leaves200g, roughly chopped
heavy cream100g
saltto taste
coriander leavesfor garnish

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, mix yogurt, 1 tbsp ginger-garlic paste, garam masala, turmeric, chili powder, cumin, and a pinch of salt. Add paneer cubes, coat well, and marinate for at least 30 minutes.
2
Heat a grill pan or skillet with oil over medium-high heat. Sear marinated paneer until golden on all sides (about 2 minutes per side). Set aside.
3
In a large pot, heat ghee. Add onions and remaining ginger-garlic paste; sauté until onions are golden (5-6 minutes).
4
Stir in the pureed tomatoes. Cook, stirring often, until the tomato mixture thickens and the oil begins to separate (8-10 minutes).
5
Add the soaked lentils along with 1 cup of water. Simmer until lentils are tender (about 15-20 minutes).
6
Add the spinach leaves and cook until wilted (2-3 minutes). Blend the sauce until smooth using an immersion blender or food processor.
7
Return the sauce to the pot, stir in the cream and seared paneer. Simmer gently for 5 minutes. Season with salt. Garnish with coriander and serve hot.

#indian #vegetarian #paneer #curry

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