PANEER & SPINACH STIR-FRY

Name: Paneer & Spinach Stir-Fry
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250g paneer, cut into 2cm cubes; 200g fresh spinach; 1 large onion, finely diced; 3 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 400g tin chopped tomatoes; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; ½ teaspoon turmeric; ½ teaspoon chilli flakes; 2 tablespoons olive oil; Small handful fresh coriander, chopped; Salt and black pepper; Lemon wedges to serve

Healthy And Delicious

A vibrant Indian-inspired stir-fry combining golden pan-fried paneer with fresh spinach, warming spices, and a light tomato base. High in protein, naturally low in carbohydrates, and on the table in 20 minutes. A genuinely satisfying plant-based meal that proves healthy eating never has to be boring.

Calories: 380 | Protein: 22g | Carbs: 14g | Fat: 24g

Suitable for Gluten Free Diet, High Protein Diet, Low Carbohydrate Diet, Low Glycaemic Diet, Vegetarian Diet

Serves: 2 |

Cook Time: 20 minutes

Ingredients

250g paneer, cut into 2cm cubes
200g fresh spinach
1 large onion, finely diced
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
400g tin chopped tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon chilli flakes
2 tablespoons olive oil
Small handful fresh coriander, chopped
Salt and black pepper
Lemon wedges to serve

Directions

OPTION 1 – CONVENTIONAL METHOD

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat.
Add paneer cubes in a single layer. Cook for 2-3 minutes each side until golden. Remove and set aside.
In the same pan add remaining olive oil. Add onion and cook for 5 minutes until softened.
Add garlic and ginger. Cook for 1 minute until fragrant.
Add cumin, coriander, paprika, turmeric, and chilli flakes. Stir for 30 seconds.
Add chopped tomatoes. Simmer for 8-10 minutes until the sauce thickens.
Add spinach and stir until wilted – about 2 minutes.
Return golden paneer to the pan. Toss gently to combine.
Season with salt and pepper. Scatter fresh coriander over the top.
Serve immediately with lemon wedges.

OPTION 2 – THERMOMIX METHOD Pan-frying the paneer is essential for the golden finish. The Thermomix handles the sauce beautifully:

Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add paneer cubes and cook 2-3 minutes each side until golden. Remove and set aside.
Add onion to Thermomix bowl. Chop 5 sec/speed 5. Scrape down the sides.
Add remaining olive oil. Sauté 5 min/120°C/speed 1.
Add garlic, ginger, cumin, coriander, paprika, turmeric, and chilli flakes. Cook 2 min/100°C/speed 1.
Add chopped tomatoes. Cook 8 min/100°C/speed 1.
Add spinach. Cook 2 min/100°C/reverse/speed 1 until wilted.
Add golden paneer. Stir gently to combine – do not blend.
Season with salt and pepper. Scatter fresh coriander over the top.
Serve immediately with lemon wedges.