Palak Paneer Recipe

This delicious vegetarian curry is the perfect 'fakeaway' recipe for a cosy night in. With a rich, fragrant spinach sauce and cubes of tender paneer, this curry recipe is hearty and packed with flavour, yet only takes 30 minutes to make.
Serves 2 - 5 mins to prepare and 25 mins to cook - 433 calories / serving


1 tbsp vegetable oil
½ tsp cumin seeds
2.5cm piece ginger, finely chopped
4 garlic cloves, finely chopped
1 red onion, finely chopped
1 tomato, finely chopped
¼ tsp turmeric
¼ tsp chilli powder
1 ½ tsp garam masala
1 x 200g pack spinach
½ x 226g pack paneer, cut into 2cm cubes
1 tsp lime juice
2 tbsp double cream (optional)
½ red chilli, finely sliced
small handful coriander leaves
2 mini garlic & coriander naan breads, warmed, to serve

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Heat the oil in a deep pan over a medium heat. Add the cumin seeds, let them crackle for a few secs, then add the ginger and garlic. Cook, stirring, for 20 secs until fragrant. Add the onion and cook, stirring occasionally, for 4-5 mins, until golden. Add the tomato and cook, stirring occasionally, for 2-3 mins until broken down.

Add the spices and 200ml water to the pan. Stir well, then bring to a simmer. Add the spinach and cook for 1-2 mins until wilted. Transfer the mix to a blender and pulse until smooth.
Pour the sauce back into the pan. Season and bring to the boil, then reduce the heat and simmer for 5 mins. Add the paneer and lime juice, mix well and cook for 3-4 mins, until warmed through.
Divide the curry between 2 bowls. Drizzle over the cream, if using, and garnish with the chilli and coriander. Serve with the warmed naans.

Freezing and defrosting guidelines

Freeze curry only. Cook as instructed to the end of step 3 and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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