Palak paneer
14
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 flavours of the sauce.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Onion
1 large, chopped
Garlic
2 clove(s), grated
Root Ginger
2 tablespoon(s), grated
Carrots, raw
2 medium, cut into rounds
Tomato Purèe
2 tablespoon(s), level
Patak's Tikka Masala Spice Paste
30 g
Tinned Tomatoes
1 can(s), large
0% fat natural Greek yogurt
100 g
Vegetable stock cube
½ cube(s)
Paneer Cheese
226 g
Lime
1 zest(s) of 1
Lime Juice, Fresh
2 tablespoon(s)
Spinach
150 g
Coriander, fresh
1 tablespoon(s), to serve
Brown basmati rice, dry
160 g
Turmeric
1 teaspoon(s)
Vegetable stock cube
½ cube(s)
Instructions
1
Make the turmeric rice. Cook the rice to pack instructions, with the turmeric and stock cube added to the pan, then drain and set aside.
2
Meanwhile, mist a pan with cooking spray then set over a medium heat. Fry the onion for about 10 minutes, adding a splash of water if it starts to stick. Add the garlic, ginger, carrots, tomato purée and tikka masala paste and cook for 1-2 minutes. Add the tomatoes, yogurt and 200ml water, then crumble over the stock cube.
3
Bring the mixture to the boil and simmer for 10 minutes. Meanwhile, mist a nonstick frying pan with cooking spray and fry the paneer for 6-8 minutes until golden all over.
4
Stir the paneer into the curry sauce along with the lime zest and juice and the spinach. Cook for 2 minutes, until the spinach has wilted, then season to taste.
5
Serve the palak paneer and turmeric rice garnished with the coriander.
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