Preparation time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

Butter 2 tablespoons (30 mL)
Onion, chopped 1
Garlic, minced 2 cloves
Grated fresh ginger root 1 tablespoon (15 mL)
Garam masala or curry powder 1 tablespoon (15 mL)
Crushed tomatoes, canned 28 oz (796 mL)
Chickpeas, canned, 19 oz (540 mL) drained and rinsed
Frozen cauliflower, thawed and 1 bag (500 g) chopped into bite-size pieces if large
Water ½ cup (125 mL)
Salt 1 teaspoon (5 mL)
Whole wheat flour 1 tablespoon (15 mL)
Milk 1 cup (250 mL)
Paneer, cut into 1 package (350 g) 1/2-inch (1 cm) cubes
Packed baby spinach 3 cups (750 mL)
Plain yogurt or plain kefir 1 cup (250 mL)

Directions

1. In a large pot, melt butter over medium heat. Add onion and sauté for 8 minutes, until softened. Add garlic, ginger and garam masala; sauté for 30 seconds.
2. Stir in tomatoes, chickpeas, cauliflower, water, and salt; bring to a simmer.
3. In a small bowl, whisk flour into milk; gradually pour into pot while whisking constantly. Simmer until sauce has thickened, about 3 minutes.
4. Add paneer and spinach; stir gently. Cook until paneer is heated through, and spinach is wilted.
5. In a small bowl, whisk yogurt until smooth (if using). Remove pot from heat and stir in yogurt or kefir. Return to stove and heat through.

Recipe Provided By: Dairy Farmers of Canada Recipe

Source: NutritionMonth2022.ca