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Spinach & Coconut With Paneer

Veggie.Lover's picture
  Onion 1 Large
  Vegetable oil 2 Tablespoon
  Medium 2 Medium
  Ground turmeric 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt To Taste
  Frozen chopped spinach 20 Ounce, thawed and drained (2 Packages, 10 Ounce Each)
  Unsweetened shredded coconut 1⁄2 Cup (8 tbs)
  Half and half/Cream 2 Cup (32 tbs)
  Garlic powder 1⁄2 Teaspoon
  Paneer 1⁄2 Pound, cut into 1/2-inch cubes

Process onion in a blender or food processor until pureed. In a large skillet, saute onion in 2 tablespoons vegetable oil until browned.
Process tomatoes in blender or food processor until pureed. Add to browned onions in skillet. Stir in turmeric and cayenne pepper. Add salt to taste. Saute until mixture has a paste-like consistency.
Add spinach to skillet and continue cooking over medium heat until excess water evaporates.
Process coconut in a blender until powdered. Add coconut, cream, garlic powder and paneer cubes to spinach. Cook over low heat for 10 minutes. Do not allow mixture to come to a boil
Serve hot in small bowls.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1831 Calories from Fat 1081

% Daily Value*

Total Fat 124 g191.4%

Saturated Fat 68.1 g340.5%

Trans Fat 0 g

Cholesterol 201.8 mg67.3%

Sodium 1829.8 mg76.2%

Total Carbohydrates 131 g43.8%

Dietary Fiber 33 g132.2%

Sugars 46.3 g

Protein 69 g138.3%

Vitamin A 1106.3% Vitamin C 365.3%

Calcium 146% Iron 109.7%

*Based on a 2000 Calorie diet

Spinach & Coconut With Paneer Recipe