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Indian Recipe : Spinach & Cheese Curry

Servings : 4

Serving Ideas : Goes well with nan, paratha, pita bread, rice, etc. Also, instead of paneer cubes, you can use tofu cubes.

Cuisine : Indian


  • 1 pound spinach
  • 1 medium tomato
  • 1 medium onion
  • 2 cups paneer (see below) (1 inch cubes)
  • 3 long green chiles
  • 4 whole clove
  • 1 stick cinnamon stick (1 inch)
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger (chopped)
  • 3/4 cup oil
  • 1 pinch turmeric
  • 1 teaspoon sugar
  • Salt, to taste


  • 1 liter half-n-half milk (NON-HOMOGENIZED!)
  • 1 cup yogurt


  1. In a pot, put chopped spinach, sugar and a cup of water and boil. When spinach becomes soft remove from heat and let cool. Remove the excess liquid from the pot and keep aside. Blend spinach into a semi-soft paste and then add the liquid kept aside.
  2. In a skillet, heat oil, add cinnamon, whole clove, garlic, ginger and fry for two minutes on medium heat. Then add sliced green chiles and finely chopped onion and fry until chopped onion turns light brown. Then add chopped tomato and fry for 3 minutes. Later add spinach and cook on medium heat for 12 more minutes.
  3. Now add paneer pieces and cook until the sauce thickens slightly. Serve it hot.


Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheesecloth. Let stand for a few minutes until water is drained.

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Last Modified: 11/27/11.