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Paneer palok

Name: Paneer palok
Total time: 30 min
Yield: serves 2
Ingredients: paneer 1 block, cut into cubes; oil for frying; ground cumin 1 tsp; ground coriander 1 tsp; cloves 4, ground; turmeric 1 tsp; coconut milk 165ml tin; young spinach 100g, chopped; rice to serve; naans to serve; ginger a small chunk, roughly chopped; onion 1 small, roughly chopped; garlic 2 cloves, roughly chopped; red chilli 1, roughly chopped

30 minutes
serves 2
Easy

Paneer makes the best vegetarian Indian meal, served here with spinach and plenty of Indian spices. Serve with rice and naan on the side

By Janine Ratcliffe

December 19, 2014 at 2:32 pm

Ingredients

paneer 1 block, cut into cubes
oil for frying
ground cumin 1 tsp
ground coriander 1 tsp
cloves 4, ground
turmeric 1 tsp
coconut milk 165ml tin
young spinach 100g, chopped
rice to serve
naans to serve

PALAK PASTE

ginger a small chunk, roughly chopped
onion 1 small, roughly chopped
garlic 2 cloves, roughly chopped
red chilli 1, roughly chopped

Method

Step 1

Whizz the paste ingredients together in a small food processor (use a splash of water if you need to help it along). Fry the paneer cubes in 1 or 2 tbsp oil in a non-stick pan until golden. Scoop out and drain on kitchen paper, then add the paste to the pan and fry for a couple of minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and paneer and simmer for 10 minutes. Stir in the spinach and cook for 3-4 minutes until wilted. Season and serve with rice and warmed naans.