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Paneer palok

Name: Paneer palok
Total time: 30 min
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

Published: 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.