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.
See method- Serves 2
- 5 mins to prepare and 25 mins to cook
- 433 calories / serving
Ingredients
- 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
- 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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Shop ingredientsEach serving contains
- Energy
- 1805kJ 433.0kcal
- Fat
- 25g
- Saturates
- 11g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 33.5gProtein 20.3gFibre 7.0g
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Method
- 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.
- See more Paneer recipes
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.
