Photo of Palak paneer by WW

Palak paneer

9 - 14
PersonalPoints™ per serving
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(s)

1 large, chopped

Garlic

2 clove(s), grated

Root Ginger

2 tablespoons, grated

Carrots, raw

2 medium, cut into rounds

Tomato Purèe

2 tablespoons, 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(s)

½ cube(s)

Paneer Cheese

226 g

Lime(s)

1 zest(s) of 1

Lime Juice, Fresh

2 tablespoon(s)

Spinach

150 g

Coriander, fresh

1 tablespoons, to serve

Brown basmati rice, dry

160 g

Turmeric

1 teaspoons

Vegetable stock cube(s)

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.