Crispy Paneer with Charred Cherry Tomatoes and Spinach
Ingredients
- 14 ouncespaneer
- 2 cupscherry tomatoes
- 5 ouncesfresh spinach
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 tablespoonginger
- ¾ teaspooncumin seeds
- ¼ teaspoonturmeric powder
- ½ teaspoonred chili powder
- ¾ teaspoonsalt
- 3 tablespoonvegetable oil
Prep
- 01
Cut paneer into 1-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic and 1 tablespoon ginger (or use ginger paste).
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat. Once shimmering, add paneer cubes and cook 5–6 minutes, stirring occasionally, until golden on most sides. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the skillet. Add cumin seeds and cook for 30 seconds until fragrant.
- 03
Add onion and cook for 3 minutes, stirring, until softened. Add garlic, ginger, turmeric, and chili powder; stir constantly for 1 minute.
- 04
Add cherry tomatoes and a pinch of salt. Cook for 4–5 minutes, stirring gently, until tomatoes begin to char and release juice.
- 05
Add spinach in handfuls, stirring until wilted, about 2 minutes.
- 06
Return paneer to the skillet, season with remaining salt, and toss gently to combine. Cook for 1 minute to warm through. Serve immediately.
Spice Tips
For warmth, increase red chili powder to 3/4 teaspoon or add a pinch of cayenne. For depth, toast the cumin seeds a few seconds longer or add 1/4 teaspoon garam masala. A squeeze of fresh lemon juice or a handful of cilantro brightens the finish.
If spinach reduces dramatically, you can add up to 2 extra cups. For a creamier finish, stir in 1/4 cup heavy cream or plain yogurt just before serving.