Palak Paneer

with Basmati Rice
Palak Paneer gets its vibrant green colour from blitzing spinach in a food processor.
Cals 1136 · Prot 43 · Carbs 96 · Fat 64
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
photo
Palak Paneer gets its vibrant green colour from blitzing spinach in a food processor.
Cals 1136 · Prot 43 · Carbs 96 · Fat 64
Vegetarian
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Curry
Paneer
250 Grams
Brown onion
1 Piece
Garlic cloves
4 Piece
Large green chilli
1 Piece
Water
150 ML
Vegetable stock cube
1 Piece
Ghee
30 Grams
Ginger paste
10 Grams
Cumin powder
2 Grams
Garam masala
2 Grams
Chilli powder
2 Grams
Tomato passata
200 Grams
Honey
15 Grams
Cooking cream
100 ML
Spinach
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Lime
1 Piece
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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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.
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4 Blanch spinach

Meanwhile, trim the spinach stems. Roughly chop the spinach. Bring a pot of salted water to a boil. Add the spinach and boil for 3 min. Drain and squeeze out any excess water. (See pro tip!)
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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.
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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