Spinach and Rapini Curry with Paneer

By Amanda26

Ingredients

• 1/3 cup vegetable oil
• 3 cloves garlic, minced
• 1 tbsp cumin seeds
• 1 1/2 tsp paprika
• 3/4 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 bottle (680 mL) tomato puree
• 1 lb (454 g) Paneer, cut into 1-inch cubes
• 3/4 cup whipping cream
• 16 cups lightly packed spinach leaves, chopped
• 1 bunch rapini, (leaves only)chopped

Details

Servings 8

Preparation

Step 1

In shallow Dutch oven, heat 2 tbsp of the oil over medium heat; cook garlic and cumin seeds, stirring, until seeds begin to pop and garlic is golden, about 2 minutes.

Stir in paprika, salt, turmeric and cayenne; cook, stirring, for 1 minute.

Stir in tomato puree and 2 cups water; bring to boil. Reduce heat, cover and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)

Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; fry paneer, in batches and using small offset spatula to turn, until golden, about 5 minutes. Transfer to paper towel–lined plate.

Return sauce to boil; stir in cream. Add spinach and rapini; simmer until wilted, about 5 minutes. Stir in paneer; cook for 2 minutes.