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Quarantine Curry (Spinach, pea and cheese curry)

Freezer-friendly version of Methi Malai Paneer... made from leftovers and freezer staples.
Prep Time 5 mins
Cook Time 25 mins
Servings 4

Ingredients
  

  • 2 Tbsp Cooking Oil
  • 1/4 C. Cashews Peanuts work too
  • 1/2 tsp. Whole Cumin Seeds
  • 2 Cloves Garlic, minced
  • 1/2 Onion, minced
  • 1 Block Frozen Spinach (about 10oz) Frozen Kale will work too.
  • 1 C Broth or water. Plus more as needed.
  • 2 Tbsp Fenugreek
  • 4 oz Cream Cheese
  • 3/4 C. Frozen Peas
  • 1/4 C. Heavy Cream Milk or buttermilk also work.
  • 1/2 tsp Cayenne pepper
  • 1 Tbsp Curry Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Ground coriander
  • 1/2 tsp Ground cumin
  • 1 tsp Ground turmeric
  • 1/2 can Diced tomatoes
  • 1 tsp Kosher Salt
  • 1 C. Uncooked Brown Rice

Instructions
 

  • Make the rice in a medium sauce pan: Boil 2 cups of water with 1 cup of rice and a dash of salt for 25- 30 minutes.
  • In a large sauce pan, simmer the cashews, fenugreek, and whole cumin in the cooking oil for 1-2 minutes, until fragrant.
  • Add the onion and garlic and simmer for another 2 minutes, until the onion is slightly transparent.
  • Add the spinach - no need to thaw in advance. Add the broth. Cook until fully thawed and wilted - about 4 minutes.
  • Add all remaining ingredients. Bring to a simmer and let cook, covered, for 25-30 minutes. If too thick, or if it is sticking to the bottom, add more broth as necessary. As it cooks, it will thicken.
  • Serve the curry over rice.