Something glorious awaits you in this dish! An unusual but delicious hidden gem – Paneer or ‘Indian cottage cheese’. Strewn over a smooth curry of yoghurt, spices, and spinach or ‘palak’. It’s rich in flavour, not too spicy, and elegantly accompanied by a crisp poppadom, brown basmati rice, tomato sambal and buttery cashews.
Silky Palak Paneer
Silky Palak Paneer
with a poppadom, fresh chilli & toasted cashews
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Basmati Rice
- Cashew Nuts
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- Onion
- Onions
- Paneer
- Poppadom
- Poppadoms
- Spice & All Things Nice Tikka Masala
- Spinach
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter
FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
TOAST THOSE CASHEWS & SAMBAL
Place a pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the diced Tomatoes, ¼ of fresh chilli (to taste) and ¼ of the diced onions in a bowl. Add a drizzle of oil, toss to combine, season and set aside for serving.
TIME TO GET SAUCY!
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining diced onion for 3-4 minutes until soft and translucent. In the final minute, add the remaining sliced chilli (to taste), the curry paste and grated garlic. Fry for a further 1-2 minutes until fragrant. Add the remaining diced Tomatoes and cook for 3-4 minutes until fragrant and caramelising, shifting occasionally. Toss through the shredded spinach and cook until wilted for 2-3 minutes, shifting occasionally. Remove from the heat and stir in the yoghurt. Transfer to a blender and blend until smooth and a soup consistency. If it’s too thick, gradually loosen with warm water in 5ml increments. Return the sauce to the pan, season and keep warm over a low heat until serving.
SILKY Paneer
When the curry sauce has thickened, remove from the heat and stir through the Paneer cubes. Set aside and cover to keep warm.
Poppadoms
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S MUNCH TIME!
Dish up a pile of the fluffy brown rice, top with the saucy palak curry and serve the sambal and the Poppadom alongside. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
TOAST THOSE CASHEWS & SAMBAL
Place a pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the diced Tomatoes, ¼ of fresh chilli (to taste) and ¼ of the diced onions in a bowl. Add a drizzle of oil, toss to combine, season and set aside for serving.
TIME TO GET SAUCY!
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining diced onion for 4-5 minutes until soft and translucent. In the final minute, add the remaining sliced chilli (to taste), the curry paste and grated garlic. Fry for a further 1-2 minutes until fragrant. Add the remaining diced Tomatoes and cook for 3-4 minutes until fragrant and caramelising, shifting occasionally. Toss through the shredded spinach and cook until wilted for 2-3 minutes, shifting occasionally. Remove from the heat and stir in the yoghurt. Transfer to a blender and blend until smooth and a soup consistency. If it’s too thick, gradually loosen with warm water in 5ml increments. Return the sauce to the pan, season and keep warm over a low heat until serving.
SILKY Paneer
When the curry sauce has thickened, remove from the heat and stir through the Paneer cubes. Set aside and cover to keep warm.
Poppadoms
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S MUNCH TIME!
Dish up a pile of the fluffy brown rice, top with the saucy palak curry and serve the sambal and the Poppadom alongside. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. Serve. It’s as simple as that!
FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
TOAST THOSE CASHEWS & SAMBAL
Place a pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the diced Tomatoes, ¼ of fresh chilli (to taste) and ¼ of the diced onions in a bowl. Add a drizzle of oil, toss to combine, season and set aside for serving.
TIME TO GET SAUCY!
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining diced onion for 5-6 minutes until soft and translucent. In the final minute, add the remaining sliced chilli (to taste), the curry paste and grated garlic. Fry for a further 1-2 minutes until fragrant. Add the remaining diced Tomatoes and cook for 4-5 minutes until fragrant and caramelising, shifting occasionally. Toss through the shredded spinach and cook until wilted for 3-4 minutes, shifting occasionally. Remove from the heat and stir in the yoghurt. Transfer to a blender and blend until smooth and a soup consistency. If it’s too thick, gradually loosen with warm water in 5ml increments. Return the sauce to the pan, season and keep warm over a low heat until serving.
SILKY Paneer
When the curry sauce has thickened, remove from the heat and stir through the Paneer cubes. Set aside and cover to keep warm.
Poppadoms
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S MUNCH TIME!
Dish up a pile of the fluffy brown rice, top with the saucy palak curry and serve the sambal and the Poppadom alongside. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
FLUFFY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
TOAST THOSE CASHEWS & SAMBAL
Place a pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the diced Tomatoes, ¼ of fresh chilli (to taste) and ¼ of the diced onions in a bowl. Add a drizzle of oil, toss to combine, season and set aside for serving.
TIME TO GET SAUCY!
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining diced onion for 5-6 minutes until soft and translucent. In the final minute, add the remaining sliced chilli (to taste), the curry paste and grated garlic. Fry for a further 1-2 minutes until fragrant. Add the remaining diced Tomatoes and cook for 4-5 minutes until fragrant and caramelising, shifting occasionally. Toss through the shredded spinach and cook until wilted for 3-4 minutes, shifting occasionally. Remove from the heat and stir in the yoghurt. Transfer to a blender and blend until smooth and a soup consistency. If it’s too thick, gradually loosen with warm water in 5ml increments. Return the sauce to the pan, season and keep warm over a low heat until serving.
SILKY Paneer
When the curry sauce has thickened, remove from the heat and stir through the Paneer cubes. Set aside and cover to keep warm.
Poppadoms
Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
IT’S MUNCH TIME!
Dish up a pile of the fluffy brown rice, top with the saucy palak curry and serve the sambal and the Poppadom alongside. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. It’s as simple as that!
Frequently Asked Questions
What is the preparation time for Silky Palak Paneer?
The preparation time for Silky Palak Paneer with a poppadom, fresh chilli & toasted cashews is between 20 and 35 minutes.
What is the total time required to make Silky Palak Paneer with a poppadom, fresh chilli & toasted cashews?
The total time required to make Silky Palak Paneer with a poppadom, fresh chilli & toasted cashews is between 40 and 55 minutes.
How many servings does Silky Palak Paneer provide?
4 servings
What are the main ingredients in Silky Palak Paneer?
Brown Basmati Rice, Cashew Nuts, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Paneer, Poppadom, Poppadoms, Spice & All Things Nice Tikka Masala, Spinach, Tomato, Tomatoes
What is the nutritional information of Silky Palak Paneer?
Calories: 886, Carbs: 84 grams, Fat: grams, Protein: 46.2 grams, Sugar: 14.2 grams, Salt: 1676 grams
How do I prepare Silky Palak Paneer?
TIME TO GET SAUCY!: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the remaining diced onion for 4-5 minutes until soft and translucent. In the final minute, add the remaining sliced chilli (to taste), the curry paste and grated garlic. Fry for a further 1-2 minutes until fragrant. Add the remaining diced tomatoes and cook for 3-4 minutes until fragrant and caramelising, shifting occasionally. Toss through the shredded spinach and cook until wilted for 2-3 minutes, shifting occasionally. Remove from the heat and stir in the yoghurt. Transfer to a blender and blend until smooth and a soup consistency. If it’s too thick, gradually loosen with warm water in 5ml increments. Return the sauce to the pan, season and keep warm over a low heat until serving. SILKY PANEER: When the curry sauce has thickened, remove from the heat and stir through the paneer cubes. Set aside and cover to keep warm. IT’S MUNCH TIME!: Dish up a pile of the fluffy brown rice, top with the saucy palak curry and serve the sambal and the poppadom alongside. Garnish with the chopped, toasted cashews and any remaining fresh chilli to taste. Serve. It’s as simple as that! FLUFFY BROWN RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. TOAST THOSE CASHEWS & SAMBAL: Place a pan over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the diced tomatoes, ¼ of fresh chilli (to taste) and ¼ of the diced onions in a bowl. Add a drizzle of oil, toss to combine, season and set aside for serving. POPPADOMS: Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
What should be prepared from my kitchen to make Silky Palak Paneer?
Brown Basmati Rice, Cashew Nuts, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, Onion, Onions, Paneer, Poppadom, Poppadoms, Spice & All Things Nice Tikka Masala, Spinach, Tomato, Tomatoes
How many calories does Silky Palak Paneer have?
886 calories
How much fat content does Silky Palak Paneer have?
grams
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