Vegetarian curry with paneer, spinach and almonds

Name: vegetarian curry with paneer, spinach and almonds
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g pandan rice; 4 cm fresh ginger; 2 onion; 100 g roasted almonds; 300 ml tap water; 3 el peanut oil; 1 el garam masala; 400 g tomato cubes; 225 g Apetina paneer cheese; 400 g fresh spinach; 15 g fresh coriander

Fresh curry with pandan rice, ginger, onions, roasted almonds, garam masala, tomato cubes, paneer, spinach and coriander.

Ingredients

Kitchen Stuff

1 blender

Directions

Boil the rice according to the instructions on the package. Meanwhile, peel the ginger and cut finely. Cut the onions.
Put the almonds together with the water in the blender and grind 1 minute to a paste.
Heat the oil in a stir-frying pan the ginger and onion for 1 min on medium heat.
Add the almond paste and garam masala and cook for 3 minutes.
Add the tomatoes and water, bring to a boil and simmer for 5 minutes on low heat. Season with pepper and salt.
Meanwhile cut the paneer into cubes of approx. 2 cm. Heat the rest of the oil in a frying pan and fry the cubes in 4 min. Golden brown.
Season with pepper and salt. Times regularly. Take out of the pan. Put the spinach in parts in the same pan and let it shrink all the time.
Cut the coriander and scoop through the curry. Divide the rice, curry and spinach over the deep plates.
Chop the rest of the almonds coarsely and spread with the breadcrumbs over the curry.

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Nutrition

680Calories

Sodium2% DV40mg

Fat48% DV31g

Protein58% DV29g

Carbs22% DV66g

Fiber40% DV10g

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