Vegetarian Weight Loss Recipe

Paneer Spinach Curry

Average: 5 (11 votes)
(11 votes)
Paneer Spinach Curry

Paneer Spinach Curry - Lose weight rich in protein with pleasure

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50 min.
ready in 5 h. 50 min.
Ready in

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Nutritional values

Once again a lot on the ears? Then the Paneer Spinach Curry is just right for you! Because stress can be counteracted with magnesium-rich spinach. In addition, spinach is far ahead of many other vegetables in terms of vitamin E content: 1.4 milligrams per 100 grams. Vitamin E is important as protection against free radicals that damage our body cells and prevents premature aging processes, among other things.

The Indian cheese paneer, which you need for the paneer spinach curry, can be bought in Indian grocery stores, Asian markets or well-stocked organic stores. Ghee is now available in well-stocked supermarkets and drugstores in addition to organic stores.

1 serving contains
(Percentage of daily recommendation)
Calorie477 cal.(23 %)
Protein16 g(16 %)
Fat26 g(22 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A1 mg(125 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.4 mg(20 %)
Vitamin K403.5 μg(673 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate140 μg(47 %)
Pantothenic acid1.7 mg(28 %)
Biotin18.8 μg(42 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C45 mg(47 %)
Potassium878 mg(22 %)
Calcium229 mg(23 %)
Magnesium133 mg(44 %)
Iron5.2 mg(35 %)
Iodine20 μg(10 %)
Zinc2.3 mg(29 %)
Saturated fatty acids15 g
Uric acid133 mg
Cholesterol65 mg
Complete sugar28 g


8 ½ cups milk (whole)
1 large organic lemon (juice)
7 ozs Brown basmati rice
2 garlic cloves
2 shallots
1 pc ginger
2 Tbsps Ghee
7 ozs frozen Spinach (defrosted)
½ tsp Fenugreek seed
½ tsp Curry powder
1 pinch Chili powder
1 pinch Cumin
50 ozs Whipped cream
How healthy are the main ingredients?
Whipped creamgingerGheeSpinachsaltgarlic clove

Kitchen utensils

1 Kitchen towel, 1 Cutting board, 1 Pot

Preparation steps


For the paneer, bring milk to a boil in a saucepan, add lemon juice and wait, stirring, until the milk curdles. Wash a clean kitchen towel with cold water, squeeze it, put it in a sieve and pour coagulated milk into it. Rinse a little with cold water, squeeze the mixture well and let it drain for about 30 minutes.


Then spread the mass about 1-inch thick on a cloth and place on a board. Press the mass into a rectangle, fold the cloth over it and weigh it down with weights or something else. Leave to set in the refrigerator for 4-5 hours.


Then cook rice in 2.5 times the amount of boiling salted water for 30-35 minutes. Meanwhile, peel and very finely dice garlic, shallots and ginger.


Heat ghee in a saucepan. Sauté garlic, shallots and ginger for 2 minutes over medium heat. Squeeze spinach, add and season with fenugreek, curry, salt, chili and cumin. Add cream, season again and simmer for 3 minutes.


Remove paneer from cloth, cut into small pieces, add to spinach and heat for 3-4 minutes. Serve paneer spinach curry with basmati rice.