Palak Paneer
with Basmati Rice
Instructions
1 Prep vegetables
Chop the paneer. Peel and very finely chop the brown onion. Peel and mince the garlic. Finely chop the green chilli. Boil the measured water and dissolve the vegetable stock cube in it.
2 Boil rice
Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
3 Make sauce
Heat a pan over a medium heat. Add the ghee and onion and fry for 5-6 min until softened. Add the garlic, green chilli (spicy!), ginger paste, cumin and garam masala and chilli powder (spicy!). Cook for 1 min until fragrant. Add the vegetable stock, tomato passata, honey and cooking cream and simmer for 10 min until thickened.
4 Blanch spinach
Meanwhile, boil a kettle. Place the spinach in a colander and pour the boiling water over. Once cool enough to handle, squeeze any excess liquid out of the spinach. (See pro tip!)
5 Fry paneer
Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the paneer cubes with a pinch of salt and fry on all sides for a total of 5-7 min until nicely browned and starting to crisp.
6 Blitz sauce
Meanwhile, add the simmered sauce and the drained spinach to a food processor and blitz everything for 2-3 min or until smooth. Serve the fried paneer in the sauce over the basmati rice. Slice the lime into wedges and use it as garnish.
Tips for fussy eaters
Leave the green chilli out if you can't handle the heat.
Pro tip
Add the blanched spinach to a bowl of iced water to preserve its vibrant green colour.
Palak Paneer gets its vibrant green colour from blitzing spinach in a food processor.
Cooking Time: 30 min
Equipment Required: Blender
Cals 1136 · Prot 43 · Carbs 96 · Fat 64
Gluten-Free
Ingredients
Curry
Rice
Palak Paneer gets its vibrant green colour from blitzing spinach in a food processor.
Cooking Time: 30 min
Equipment Required: Blender
Cals 1136 · Prot 43 · Carbs 96 · Fat 64
Gluten-Free
Instructions
1 Prep vegetables
Chop the paneer. Peel and very finely chop the brown onion. Peel and mince the garlic. Finely chop the green chilli. Boil the measured water and dissolve the vegetable stock cube in it.
2 Boil rice
Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
3 Make sauce
Heat a pan over a medium heat. Add the ghee and onion and fry for 5-6 min until softened. Add the garlic, green chilli (spicy!), ginger paste, cumin and garam masala and chilli powder (spicy!). Cook for 1 min until fragrant. Add the vegetable stock, tomato passata, honey and cooking cream and simmer for 10 min until thickened.
4 Blanch spinach
Meanwhile, boil a kettle. Place the spinach in a colander and pour the boiling water over. Once cool enough to handle, squeeze any excess liquid out of the spinach. (See pro tip!)
5 Fry paneer
Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the paneer cubes with a pinch of salt and fry on all sides for a total of 5-7 min until nicely browned and starting to crisp.
6 Blitz sauce
Meanwhile, add the simmered sauce and the drained spinach to a food processor and blitz everything for 2-3 min or until smooth. Serve the fried paneer in the sauce over the basmati rice. Slice the lime into wedges and use it as garnish.
Tips for fussy eaters
Leave the green chilli out if you can't handle the heat.
Pro tip
Add the blanched spinach to a bowl of iced water to preserve its vibrant green colour.
Ingredients
Curry
Rice
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