Indian · dinner

Spinach Paneer Curry with Naan

Name: Spinach Paneer Curry with Naan
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 oz paneer; 1 jar jarred tikka masala sauce; 5 oz baby spinach; 2 piece naan; 1 bunch cilantro; 1 tbsp vegetable oil

Jarred sauce and store-bought naan make a quick, cozy curry mid-week, using cilantro left over.

Total time: 25 min
Serves: 2
Est. cost: $15

vegetarianhigh protein

Illustration of Spinach Paneer Curry with Naan — Illustration, not a photo of the finished dish

Ingredients

For 2 servings

Dairy & eggs

paneer8 oz

Sauces & condiments

jarred tikka masala sauce1 jar

Produce

baby spinach5 oz
cilantro1 bunch

Bakery

naan2 piece

Pantry & grains

vegetable oil1 tbsp

Method

1
Cube paneer and pat dry.
2
Sear in oil over medium-high heat 5 minutes until golden on two sides.
3
Pour in the sauce with 1/4 cup water and simmer over medium 5 minutes.
4
Stir in spinach until wilted, about 2 minutes.
5
Warm naan in a dry skillet 1 minute per side.
6
Top curry with chopped cilantro and serve with naan.

Kitchen note

Choose a mild sauce for kid or low-heat preferences. Reserve half the spinach if you want a salad.

Approximate per serving: 720 calories, 30g protein. These are estimates, not lab-tested nutrition facts.

Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.

Put this in your week

Plan four more dinners around it, scaled to your household, with one grocery list.

Plan my week

Spinach Paneer Curry with Naan

Ingredients

Method

The rest of this week: Vegetarian meal plan