Want delicious vegetarian Indian food ready in 30 minutes? This recipe is better than Indian take out and it is cheap and easy! This dish is also gluten free, and vegetarian! So if you need a meatless Monday meal that is healthy and full of flavor…I got you covered.
Another yummy aspect of this dish is the paneer. Roasting this cheese turns the consistency into that of halloumi cheese, which is crispy on the outside and slightly chewy on the inside. I like texture with my food, so this cheese is perfect for my pallet. This recipe is full of protein from the beans and it has an abundance of nutrients from the spinach. Next time you are craving Indian food, I hope you make this dish instead of pulling out the Indian take out menu.
1 - 8 oz Block Low Sodium Paneer
Spray Can of Canola Oil
1 tbsp Canola Oil
Garlic Powder - for the Paneer
1/2 Large Yellow Onion - chopped (around 1 cup)
1 tsp Garlic Powder
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
1/2 tsp Garam Masala
1 can Light Coconut Milk - stirred to fully combine the fat and coconut water
1 - 10 oz can Original Diced Tomatoes in Juice with Green Chilis or just diced tomatoes if don’t like spicy (I used Acme Signature brand, but you can also use Rotel brand and you can adjust heat if this is too spicy!)
5 cups Packed Spinach
1 - 15.5 oz can Low Sodium Chickpeas - drained and rinsed
Optional Serving Ingredients:
Tasty Bite - 90 min Basmati Microwavable Rice Packages or Make Homemade Basmati Rice On The Stove
Paneer Bread (Trader Joes makes great frozen ones)
1. Preheat the oven to 375 degrees
2. Cut the paneer into small cubes. Spray a small sheet tray with canola oil and place the cubes on the tray. Spray the paneer with the canola oil and season with garlic powder. Bake for 25 minutes and then season with salt.
3. While the paneer is cooking, heat 1 tbsp canola oil over medium high heat. Add the onions and sauté for 2 min or until slightly golden and starting to brown.
4. Add the can of diced tomatoes, the rest of the spices (including the 1 tsp garlic powder) and the coconut milk and bring to a boil. Then, reduce the heat to medium and cook for 10 minutes or until reduced by 1/2, stirring occasionally. Then, turn the heat to low.
5. Add 3 cups of the spinach and fold it into the mixture until it is well incorporated and fully wilted. Add the last 2 cups and fold in until wilted and incorporated. Add the roasted paneer season with salt and serve over basmati rice!