What are the main ingredients in Silky Palak Paneer?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

Silky Palak Paneer

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

with a poppadom, fresh chilli & toasted cashews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Brown Basmati Rice - 75ml
Cashew Nuts - 10g
Tomato - 1
Fresh Chilli - 1
Onion - 1
Spice & All Things Nice Tikka Masala - 10ml
Garlic Clove - 1
Spinach - 150g
Low Fat Plain Yoghurt - 100ml
Paneer - 100g
Poppadom - 1

Download the Recipe

Serves 2

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!

Brown Basmati Rice - 150ml
Cashew Nuts - 20g
Tomatoes - 2
Fresh Chilli - 1
Onion - 1
Spice & All Things Nice Tikka Masala - 20ml
Garlic Cloves - 2
Spinach - 300g
Low Fat Plain Yoghurt - 200ml
Paneer - 200g
Poppadoms - 2

Download the Recipe

Serves 3

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!

Brown Basmati Rice - 225ml
Cashew Nuts - 30g
Tomatoes - 3
Fresh Chillies - 2
Onions - 2
Spice & All Things Nice Tikka Masala - 30ml
Garlic Cloves - 3
Spinach - 450g
Low Fat Plain Yoghurt - 300ml
Paneer - 300g
Poppadoms - 3

Download the Recipe

Serves 4

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!