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.
Nutritional Information
- Kcals 720
- Fat 61.5g
- Carbs 10.2g
- Fibre 2.8g
- Protein 32.9g
- Salt 0.3g