Cottage cheese cubes simmered in a spiced spinach gravy, served with whole-wheat roti.
A widely loved North Indian vegetarian main course.
These are general educational recipe ideas, not individualized medical or nutrition advice. They don't diagnose, treat, or prevent any condition, and they aren't a substitute for guidance from a qualified dietitian, nutritionist, or doctor — especially for children, during pregnancy, or if you're managing a condition like diabetes or kidney disease. No calorie, macro, or nutrient figures are calculated for these recipes.
15 min
Prep
25 min
Cook
3
Servings
moderate
Difficulty
vegetariangluten freehigh protein
Ingredients
Spinach, blanched and pureed3 cups
Paneer, cubed200g
Onion, chopped1 medium
Tomato, chopped1 medium
Ginger-garlic paste1 tsp
Cumin seeds and garam masala1/2 tsp each
Oil or ghee1.5 tbsp
Whole-wheat rotifor serving
Saltto taste
Preparation
1Heat oil, add cumin seeds, then onion, and cook until soft.
2Add ginger-garlic paste and tomato; cook until the tomato breaks down.
3Stir in the spinach puree, garam masala, and salt; simmer for 8-10 minutes.
4Add the paneer cubes and simmer for another 5 minutes.
5Serve hot with whole-wheat roti.
Why This Works in a Balanced Diet
A vegetable-forward main (spinach) paired with a dairy-based protein source (paneer).
Leafy greens like spinach are a useful source of fibre and several micronutrients, and paneer adds protein and calcium to the meal.
A note on moderation: If you're managing your fat intake, use less oil/ghee and a lower-fat paneer.
Practical Substitutions
Use firm tofu instead of paneer for a vegan version.
Pair with brown rice instead of roti for a gluten-free meal.