For a vegetarian midweek meal, whip up our mouth-watering palak paneer recipe. It’s on the table in less than 30 minutes.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 280g pkt Coles Australian Baby Spinach
- 1 tbs ghee or butter
- 1 brown onion, finely chopped
- 2 tsp finely grated ginger
- 1 long green chilli, seeded, finely chopped (optional)
- 2 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 2 stems curry leaves
- 2 vine-ripened tomatoes, chopped
- 1/2 cup (125ml) pouring (pure) cream
- 1 lemon, rind finely grated, juiced
- 2 x 200g pkts paneer cheese, cut into 2cm pieces
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place spinach in a large heatproof bowl and add enough boiling water to cover. Fill a bowl with iced water. Drain spinach well and transfer to iced water.
Step 2
Melt ghee or butter in a large deep non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add ginger, chilli, if using, cumin, garam masala, cardamom, cinnamon and curry leaves.Cook, stirring, for 1 min or until aromatic. Add tomato and cook for 2 mins or until tomato softens. Remove from heat.
Step 3
Drain the spinach and transfer to a blender with tomato mixture and blend until almost smooth. Season. Transfer to the frying pan and place over low heat. Add the cream, lemon rind and lemon juice and bring to a simmer. Cook, stirring, for 2-3 mins or until spinach mixture is heated through.
Step 4
Heat a frying pan over medium-high heat. Spray paneer with olive oil spray. Cook, turning, for 3-4 mins or until golden and heated through.
Step 5
Spoon the spinach mixture among serving bowls. Top with paneer to serve.
Serve with… fried curry leaf stems, chargrilled roti, steamed coconut basmati rice and pouring (pure) cream
Recipe tip
COOK. STORE. SAVE.
Use it up: If you have cream left over, use it to make panna cotta! Try our quick and easy Coconut Panna Cotta recipe.
Smart swap: To make this recipe vegan, swap the ghee or butter for vegetable oil, the cream for coconut cream and the paneer for tofu.
