Palak paneer
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Paneer is a mild-tasting cheese that won’t lose its shape when cooked. It works well in this veggie curry, adding protein and absorbing all the tasty flavours of the sauce.
Ingredients
Brown onion
1 medium, chopped
Garlic
2 clove(s), finely grated
Fresh ginger
2 tbs, finely grated
Carrot(s)
2 medium, sliced
Tomato paste
2 tbs
Tikka masala paste
1 tbs
Canned diced tomatoes
1 400g can
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Vegetable stock cube
½ individual, gluten-free variety, crumbled
Cheese, paneer
200 g, cut into 3cm cubes
Lime rind
1 tsp, finely grated
Lime(s)
1 medium, (1 tbs lime juice, plus wedges to serve)
Baby spinach
150 g
Fresh coriander
1 tbs, leaves to serve
Oil spray
2 x 3 second spray(s)
Brown basmati rice
⅔ cup(s), (135g)
Ground turmeric
1 tsp
Vegetable stock cube
½ individual, gluten-free variety
Instructions
1
To make turmeric rice, cook rice following packet instructions, adding turmeric and stock cube to the cooking water. Cover and set aside.
2
Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for 8-10 minutes, until soft, adding a splash of water if it starts to stick. Add garlic, ginger, carrots, tomato paste and tikka masala paste and cook, stirring, for 1-2 minutes, until fragrant. Stir in tomatoes, yoghurt, stock cube and 200ml water. Bring to the boil. Reduce heat and simmer for 10 minutes.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook paneer, turning occasionally, for 6-8 minutes, until golden all over.
4
Stir lime rind and juice, spinach and paneer into curry sauce. Cook for 2 minutes or until spinach has wilted. Season with salt and pepper. Serve with turmeric rice, coriander and lime wedges.
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