Spinach & Paneer Curry

March, 2020

One of my favourite meals when I go out for Indian is Palak Paneer which is a spinach and cheese dish. I have always wanted to try cooking paneer and couldn't think of a better dish to try it for the first time. I was so happy with how this one turned out! 

Spinach & Paneer Curry

Serves 3

Ingredients

  • 1 tbs coconut oil (can swap with extra virgin olive oil)

  • 1/2 red onion, diced

  • 2cm x 3cm ginger, finely grated

  • 150g baby spinach

  • 2 garlic cloves, skin removed

  • 1/2 tsp chilli flakes

  • 1/2 tsp cinnamon

  • 1/2 tsp paprika

  • 1 tsp cumin

  • 400ml coconut milk

  • 220g paneer, cut into 2cm cubes

  • 100g green beans and 100g broccoli, steamed

  • Serve with rice or naan bread

  • Salt and pepper to taste

Method

  1. Heat half of the oil in a large fry pan on medium heat

  2. Add onion and cook for 2-3 minutes until brown

  3. Add ginger and mix through for a further 1 minute then turn off heat and set aside

  4. Add 100g baby spinach, garlic and chilli in a food processor or using a stick blender to blend until smooth

  5. Return the fry pan to low heat and add the spinach sauce

  6. Add the spices and coconut milk, stirring every couple of minutes

  7. Add salt and pepper to taste

  8. Add the remaining oil in a second fry pan and cook paneer for 2-3 minutes on each side until brown

  9. Add the paneer to the spinach sauce and stir in the remaining baby spinach to wilt

  10. Serve with greens and rice or naan bread

Nourish With Balance.

© Talia Cecchele, 2020