I have cut most dairy from my diet these days, but if there is one dairy item that I cannot resist, it would be succulent creamy paneer cheese. It doesn't melt while cooking and takes on the flavors that are included in the dish, making it an ideal addition to curries. For this creation, I didn't even bother to fry the paneer ahead of time.
With an array of aromatic spices, tangy tomatoes, plump chickpeas, baby spinach and some almond milk to add a bit of nuttiness, this version of paneer palak (curried paneer and spinach) is a filling dish that only really needs some grain served along as a side or perhaps a favorite Indian flat bread. Traditionally, paneer palak does not contain chickpeas, but I wanted an extra boost of protein and it worked out perfectly and really comes together in hardly any time at all.
I'm not fond of soy products myself, but you could use tofu in place of the paneer and cut out the yogurt if you want to keep this dish vegan.
|Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)|
|Recipe by Lisa Turner|
Published on January 11, 2016
Simple, rich and flavorful spinach and chickpea curry with pieces of tender paneer cheese simmered in a gravy of tomatoes and aromatic spices
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Other paneer dishes to enjoy from Lisa's Kitchen:
Paneer Tomato Curry with Indian and Thai Flavors
Curried Red Kidney Beans with Paneer (Paneer Rajma)
Chickpea and Paneer Tomato Curry
Indian-Style Macaroni and Paneer Cheese with Spinach