4.0
(5)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
In a medium saucepan, melt butter over medium heat, then stir in onions, ginger, and jalapeno. Sprinkle with 1/2 teaspoon kosher salt and cook, stirring occasionally, until onions soften and just begin to take on color, 5 to 7 minutes.
Step 2
Add canned tomatoes, cinnamon, and honey. Press on tomatoes with a wooden spoon to break them apart and cook uncovered, stirring occasionally, until sauce is thickened with only a little liquid poking through the tomatoes and onions, 10 to 15 minutes.
Step 3
Transfer sauce to blender (or use an immersion blender) and carefully puree on high speed until very smooth, about 1 minute. Wipe saucepan clean and pour sauce through a fine mesh strainer back into pot. Add salt and cream to taste, and fenugreek if using.
Step 4
Stir spinach into sauce, then fold in paneer, taking care not to break up the cubes of cheese. Let spinach and paneer warm through for 5 minutes. Stir in half of cilantro, sprinkle with remaining cilantro, and serve.
Your folders
seriouseats.com
Your folders
spiceupthecurry.com
5.0
(17)
20 minutes
Your folders
amateurprochef.com
Your folders
manjulaskitchen.com
Your folders
tamingtwins.com
4.4
(24)
25 minutes
Your folders
thehappyfoodie.co.uk
Your folders
myfoodstory.com
5.0
(26)
25 minutes
Your folders
feastingathome.com
4.8
(34)
20 minutes
Your folders
indianhealthyrecipes.com
4.9
(747)
25 minutes
Your folders
vegrecipesofindia.com
4.9
(329)
30 minutes
Your folders
vegrecipesofindia.com
Your folders
epicurious.com
5.0
(13)
Your folders
indianhealthyrecipes.com
Your folders
theendlessmeal.com
20 minutes
Your folders
monashfodmap.com
20 minutes
Your folders
amateurprochef.com
Your folders
washingtonpost.com
3.8
(4)
15 minutes
Your folders
babsprojects.com
4.5
(6)
10 minutes
Your folders
abc.net.au
15 minutes