Palak Paneer

Name: Palak Paneer with Basmati Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Paneer; 1 Piece of Brown onion; 4 Piece of Garlic cloves; 1 Piece of Large green chilli; 150 ML of Water; 1 Piece of Vegetable stock cube; 30 Grams of Ghee; 10 Grams of Ginger paste; 2 Grams of Cumin powder; 2 Grams of Garam masala; 2 Grams of Chilli powder; 200 Grams of Tomato passata; 15 Grams of Honey; 100 ML of Cooking cream; 400 Grams of Spinach; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Lime; 150 Grams of Basmati rice; 300 ML of Water; 1 Tsp of Salt

with Basmati Rice

Palak Paneer gets its vibrant green colour from blitzing spinach in a food processor.

123 Reviews

Cals 1054 · Prot 43 · Carbs 97 · Fat 58

Vegetarian

Family Friendly

30 min

Palak Paneer gets its vibrant green colour from blitzing spinach in a food processor.

123 Reviews

Cals 1054 · Prot 43 · Carbs 97 · Fat 58

Vegetarian

Family Friendly

Ingredients

Curry

Paneer 4*

250 Grams

Brown onion

1 Piece

Garlic cloves

4 Piece

Large green chilli

1 Piece

Water

150 ML

Vegetable stock cube 15*

1 Piece

Ghee 4*

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 4*

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

Allergens

*4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4420 / 1054
Fats (g)	57.6
of which saturated (g)	36
Carbohydrates (g)	97
of which sugars (g)	18.3
Fibers (g)	9.5
Proteins (g)	42.7
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

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, 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!)

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.

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