Black Bean Spinach Paneer
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.6
- Total Fat: 4.2 g
- Cholesterol: 11.0 mg
- Sodium: 81.4 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 5.8 g
- Protein: 12.4 g
View full nutritional breakdown of Black Bean Spinach Paneer calories by ingredient
Introduction
My version of an Indian spinach curry, with extra deliciousness (re: beans, for us vegetarians who need some protein!)Adjust spices according to taste. Actually, adjust whatever according to taste, since it's the spices that make this thing work, so ingredients like the amount of veggies, etc. can always be altered.
The paneer part can always be made up ahead of time and frozen. My version of an Indian spinach curry, with extra deliciousness (re: beans, for us vegetarians who need some protein!)
Adjust spices according to taste. Actually, adjust whatever according to taste, since it's the spices that make this thing work, so ingredients like the amount of veggies, etc. can always be altered.
The paneer part can always be made up ahead of time and frozen.
Number of Servings: 8
Ingredients
-
Ricotta cheese, fat-free, 17.65 oz
Olive Oil, 2 tbsp
Cumin seed - 1 tbsp
Bay Leaf - 2 leaves - (Indian Bay leaves are the best)
1 Medium ripe tomato, diced
Chopped Fresh Parsley, 6 tbsp
1/2 of a Green bell pepper, diced
onions, diced - 3 tbsp
Can of black beans
Clove of Garlic, diced
Dried Coriander - 1tbsp
Garam Masala*, 1 tsp.
Ginger, ground, 1 tbsp
Turmeric, ground, 1 tsp
Cayenne pepper 1/2 tsp (remove)
Chopped fresh Spinach, 3 cups
Flour (all-purpose, white) - between 1 - 1/2 cups
Water - depends!
*Garam Masala is an Indian mixture of spices and can either be bought or mixed yourself
Directions
Paneer:
In an 8x8" non-stick pan, spread out the ricotta cheese evenly. Bake at 350 degrees for one hour. Remove from oven and cut into approximately 1"x1" cubes. Set aside (Paneer is usually deep fried, but that's just not healthy, so baking will have to do)
In a large sauce pan, heat the oil with cumin, and bay leaves
Add tomato, parsley, green pepper, onions, black beans, garlic, coriander, garam masala, ginger, turmeric, cayenne pepper, and cook until onion and green peppers are done.
Add spinach, and cook for another couple of minutes.
Add in flour, and mix it so all the other ingredients are covered. Add in water, constantly mixing, until reaching preferred consistency, and any flour lumps are gone.
Simmer for 10 - 20 minutes, adding in water as needed.
Add in paneer, and warm up.
Serve (I always like it on toast!)
Makes approximately 8 to 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PEGASAURUS.
In an 8x8" non-stick pan, spread out the ricotta cheese evenly. Bake at 350 degrees for one hour. Remove from oven and cut into approximately 1"x1" cubes. Set aside (Paneer is usually deep fried, but that's just not healthy, so baking will have to do)
In a large sauce pan, heat the oil with cumin, and bay leaves
Add tomato, parsley, green pepper, onions, black beans, garlic, coriander, garam masala, ginger, turmeric, cayenne pepper, and cook until onion and green peppers are done.
Add spinach, and cook for another couple of minutes.
Add in flour, and mix it so all the other ingredients are covered. Add in water, constantly mixing, until reaching preferred consistency, and any flour lumps are gone.
Simmer for 10 - 20 minutes, adding in water as needed.
Add in paneer, and warm up.
Serve (I always like it on toast!)
Makes approximately 8 to 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user PEGASAURUS.