Palak Paneer Curry and Basmati Rice
with Peas and Crispy Onions
'Palak' is Hindi for spinach, the iron-rich leafy green in this mildly spiced, creamy curry - not to be confused with 'saag', which means any kind of leafy greens! Paneer is the perfect vehicle for soaking up the delicious flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
226 grams
Paneer
(Contains: Milk)
50 grams
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Curry Powder Mix
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
120 grams
Peas
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Oil for Cooking
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the paneer into 1cm cubes.
Heat the oil (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly.
Once the paneer is golden, transfer to a plate lined with kitchen paper.
Wipe out the (now empty) pan and pop back onto medium heat with a drizzle of oil.
Once hot, add the garlic, korma curry paste and curry powder. Fry for 30 secs.
Next, stir in the vegetable stock paste, mango chutney and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat.
Add the paneer back into the pan and simmer until the sauce has reduced slightly, 2-3 mins.
Pour in the creme fraiche and butter (see pantry for amount).
Stir the spinach into the pan a handful at a time, then add the peas. Cook until the spinach is wilted and everything's piping hot, 1-2 mins.
Season with salt and pepper and remove from the heat. Add a splash more water if you feel it needs it.
Share the rice out between your serving bowls.
Spoon over the curry. Sprinkle on the crispy onions to finish.
Explore Similar Recipes
