Palak Paneer Curry

A traditional vegetarian dish originating from the Punjab region of the India using Paneer, a homemade cheese used in cooking similar to Ricotta. The combination of rich, aromatic spices, spinach and cheese, you can see why Palak Paneer is one of our favourites…

Preparation time 30 minutes. Cooking time 20 minutes. Serves 4.

Curry Paste

  • 3 cloves of garlic
  • 1 brown onion
  • 1 small red chilli
  • 4 cm of ginger
  • 1tsp cumin seeds
  • 1tsp ground turmeric
  • 1tsp grama masala
  • 2tbsp tomato paste
  • 1tbsp rice bran oil

The Curry

  • 400g homemade paneer diced
  • 440ml tin coconut cream
  • 1 bunch of spinach washed, removed from stalks and chopped
  • 1tbsp rice bran oil
  • 1tsp powdered stock
  • Coriander, lemon or lime and yoghurt to garnish

Palak Paneer Curry

Peel garlic and ginger, peel and quater onion. Place garlic, ginger, onion and chilli in a food processor and blent to a paste, set aside.

Place cumin seed into a large hot frypan with a little oil and cook until they smell aromatic, approximately 1 minute. Add the onion, garlic and chilli mix, stir on a medium to high heat for approximately 2 mins. Add the tomato paste and continue cooking until it turns a deep red/brown colour. Stir in turmeric and garam masala, set aside.

Heat oil in a large fry pan add paneer and cook until it browns on all sides, remove from pan. Place the curry paste back into the frypan, with the stock, spinach and coconut cream, cook until spinach has wilted, add the paneer back into the pan. When heated through serve with rice and naan. Garnish with coriander, a dollop of yoghurt and squeeze of lemon or lime juice. & Enjoy!

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