#speedydinner

A tasty and nourishing one-pot meal made with spinach, chickpeas, and baked paneer that is flavored with bold Indian spices. Ideal for a filling and speedy dinner.

Ingredients: 200g paneer, cubed. 1 can 400g chickpeas, drained and rinsed. 150g fresh spinach leaves, washed. 1 onion, finely chopped. 2 tomatoes, diced. 3 cloves garlic, minced. 1 tsp ginger, grated. 1/2 cup Greek yogurt. 2 tbsp olive oil. 1 tsp cumin powder. 1 tsp coriander powder. 1/2 tsp turmeric powder. 1/2 tsp garam masala. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: Preheat the oven to 375F 190C. In a large oven-safe pot, heat olive oil over medium heat. Add chopped onions and saut until translucent. Stir in minced garlic and grated ginger, cook for an additional minute. Add diced tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, salt, and pepper. Cook until tomatoes are soft and the spices are fragrant. Add cubed paneer, chickpeas, and fresh spinach to the pot. Mix well to combine all ingredients. Fold in Greek yogurt, ensuring it is evenly distributed. Cover the pot and transfer it to the preheated oven. Bake for 25-30 minutes or until the paneer is golden and the spinach is wilted. Remove from the oven, garnish with fresh cilantro, and serve hot. Enjoy your One-Pot Baked Paneer with Chickpeas and Spinach!

Prep Time: 15 minutes

Cook Time: 30 minutes