Tomatoes make a sharp, acidic sauce, so Greek yogurt needs a gentler entry. Mixing a little hot curry sauce into the yogurt first brings up its temperature before it meets the pan. Keeping the curry off the boil after that preserves a smooth finish rather than a grainy, split sauce. Unsweetened soy yogurt can be used instead as a fricking good eat-lancet alternative, following the same tempering method.
Main DishesChickpea, Spinach and Paneer Curry with Rice-Quinoa
Golden paneer cubes sit in a thick tomato, spinach and chickpea curry, softened with Greek yogurt after the heat is off. Basmati rice and quinoa cook together into a light, fluffy base with a little more bite than rice alone.
Ingredients
Preparation Steps
Cook the rice and quinoa
Rinse the Basmati Rice and quinoa well. Bring the water and half the salt to a boil in a lidded saucepan, add the grains, cover, and cook over very low heat for 16 minutes, until the water is absorbed and the grains are tender. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Brown the paneer
Cut the paneer into bite-size cubes. Heat the Olive Oil in a wide pan over medium-high heat and cook the paneer for 5 to 6 minutes, turning until several sides are deeply golden. Transfer to a plate.
Build the tomato curry
Lower the heat to medium. Add the Ground Coriander Seed Organic Spices, Garam Masala, and Chili powder to the pan and stir for 30 seconds. Add the Tomatoes and remaining salt; simmer for 12 to 15 minutes, crushing the tomatoes with a spoon until the sauce has reduced and looks glossy.
Add chickpeas, spinach, and yogurt
Stir in the Cooked chickpeas, drained and Spinach. Cook for 3 to 4 minutes, until the spinach has wilted and the chickpeas are hot. Take the pan off the heat, stir a little hot curry sauce into the Greek Yogurt, then fold it into the curry with the paneer. Cover for 2 minutes without returning the curry to the boil.
Serve
Divide the rice-quinoa between bowls and spoon over the chickpea, spinach, and paneer curry.
Recipe insights
Tempered Yogurt in Tomato Curry
Rice-Quinoa Texture
Rinsing the basmati rice and quinoa well helps the cooked grains stay separate. Quinoa brings a firmer bite to the rice without changing the base into something heavy. The five-minute covered rest after cooking is part of that result: it lets the remaining moisture settle before the grains are fluffed.
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