Palak Paneer

Palak Paneer recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS :

  • 1 cup Massel liquid vegetable stock
  • 200gm paneer, cut into 2cm cubes
  • 2 long green chillies, roughly chopped
  • 3cm piece ginger, peeled, roughly chopped
  • 3 cloves garlic, peeled, roughly chopped
  • 1 large red onion, roughly chopped
  • 2 large ripe tomatoes, blitzed
  • 200gm frozen spinach, thawed
  • 2 tsp. coriander seed
  • 2 tsp. cumin seed
  • 1 tsp turmeric
  • 1 tsp garam marsala
  • 1 tsp KEEN’S Chilli Blend
  • ¼ cup Cobram Light Olive oil

METHOD :

  • In a mortar and pestle, combine coriander seeds and cumin seeds and pound to breakdown.
  • In a food processor combine KEEN’S Chilli Blend, ginger, garlic and red onion and blitz into a chunky paste.
  • Heat Cobram Light Olive oil in a wok over high heat. Add pounded coriander and cumin seeds and fry off for approximately 1 minute until aromatic. Add chilli/onion paste and fry off, stirring continuously for approximately 5 minutes until slightly darkened in colour. Add tomato puree and powdered spices, stir to combine. Cook sauce down for a further 7-10 minutes until it deepens in colour and there is no longer any steam rising from the wok. Add thawed spinach, combine well and warm through.
  • Transfer sauce to a blender and add vegetable stock. Blitz on high to reach a smoother consistency.
  • Transfer back to wok over a medium-high heat. Add paneer and allow cheese to warm through, approximately 2-3 minutes.
  • Serve with cauliflower rice or steamed basmati.

Related Recipes

Grilled Sirloin

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email