Skip to main content

Indian Spiced Spinach with Paneer on Zucchini

Indian Spiced Spinach with Paneer over Zucchini

I buy mostly fresh vegetables and fruits, but certain frozen ones can’t be beat—like Trader Joe’s frozen spinach. A full one pound, the spinach is loose, not in a block, so you can use whatever amount you want. I often take about a third for my frittatas, for example. Both their organic and pesticide free (not sure what the difference is, other than a certification) are around $2.00—a real bargain compared to the 7 ounces of  organic baby spinach that goes for $5.00.

Trader Joe’s Spinach

As you can see, I just open the bag and let it defrost in a colander for a couple hours. If it is still frozen when I need it, I run some hot water on it and remove excess water. It doesn’t need to cook; just put it into what recipe you need it for.

For example, my spinach artichoke dip is super easy because I defrost the spinach, mix it with the rest of the ingredients and bake. Boom—done!

I make this recipe with either paneer or tofu. The last time I made it, I put it on a bed of spaghetti squash. Both are good.

Indian Spiced Spinach with Paneer on Zucchini

2 pounds frozen spinach, drained and squeezed dry

2 cans coconut cream or milk

2 medium onions, chopped

6 cloves garlic, minced

1 “ piece ginger, minced

2 tablespoons coriander

2 tablespoons cumin

1 tablespoon turmeric

1/2 teaspoon red pepper flakes or 1 tablespoon Korean red pepper

2 tablespoons mild curry

Salt

Pepper

Coconut or avocado oil or ghee

Water or chicken stock as needed

2 pounds tofu, dried and crumbled

Or

1-2 8 ounce blocks of paneer, cut into small pieces and dusted with spices

1 spaghetti squash, roasted or 2 zucchini, spiralized

Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.

Tofu

Salt and pepper

1 tablespoon Korean red pepper flakes or ½ teaspoon red pepper flakes

2 tablespoons avocado oil

Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment. Add oil and spices. Broil 20-25 minutes or until brown, turning mid-way through.

Paneer

Ghee or avocado oil

Sauté on medium high until brown

Put squash on a plate, add spinach and top with paneer or tofu. If using zucchini, keep it raw and put a mound on each plates and top with spinach mixture and tofu or paneer.

 

MENU