By | February 21, 2017


Slice paneer into 8 slices. Sprinkle both sides with salt and curry powder, rubbing them in.

Heat the ghee or butter in a nonstick pan on medium heat. Place sliced paneer in the heated pan and cook until golden and crisp, about 5 minutes per side.

To serve, place warmed spinach on 4 individual plates. Top each plate with 2 slices of paneer. May be accompanied by warm naan bread.

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  • 12 ounces paneer
  • ½ teaspoon good-quality yellow curry powder
  • ½ to 1 teaspoon kosher salt
  • 1 tablespoon ghee or butter
  • 1 recipe sautéed spinach
  • Warm naan bread, if desired
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