Palak Paneer, Pakistani-Style (Spinach and Paneer Curry) with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 280 g paneer, cubed
- 400 g spinach
- 300 g basmati rice
- 1 onion, finely chopped
- 2 tbsp ghee
- 3 garlic cloves
- 10 g fresh ginger, grated
- 2 fresh green chillies
- 1 tsp ground coriander
- 2 tbsp natural yoghurt
Nutrition (per serving)
- Calories
- 592 kcal
- Protein
- 22.6 g
- Carbohydrate
- 67.6 g
- of which sugars
- 6.9 g
- Fat
- 25.3 g
- of which saturates
- 15.3 g
- Fibre
- 4.1 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Wilt the spinach in a dry pan over medium heat for 3-4 minutes until collapsed, then blend or chop finely.
- 3
Melt the ghee in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves, fresh ginger and fresh green chillies and fry for 1 minute.
- 4
Stir in the ground coriander and the chopped spinach and cook for 4 minutes.
- 5
Add the paneer and natural yoghurt, stir gently to coat without breaking up the paneer, and simmer for 5 minutes until warmed through.
- 6
Serve with the rice.
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