Northern Indian Palak Paneer with Cauli Rice
Northern Indian Palak Paneer with Cauli Rice
Of all the curries in all the world, this one is my favorite. I once spent 8 weeks backpacking around India and ordered this dish every single day in every restaurant I went to. I wasn’t bored of it then and I’m not bored of it now. This is an excellent low-carb version of an already spicy and creamy dish! I serve it with flagrant cauliflower rice and additional curries if you like - but it’s great on its own!
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For 4 people
Time - 30 minutes
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75g ghee or butter or 75ml avocado oil
3 large onions finely chopped
Large thumb of ginger grated
6 cloves of garlic finely chopped
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder
400g paneer cut into chunks
1 tsp salt
500g fresh spinach washed and chopped or tin of pureed spinach
1 fresh green chili sliced
100g natural full fat yogurt
Handful of coriander
1 large head of cauliflower
1 tsp cumin seeds
100mls Good quality double cream
4tbsp Yogur
Method
1. Heat the ghee or butter or oil in a big pan and fry two of the onions, ginger, fresh chili and garlic on a medium heat for 10 minutes.
2. Add the turmeric, garam masala, and chili powder and stir.
3. Throw in the paneer cubes and fry for 5 minutes until the paneer is covered in the spices.
4. Add the salt, spinach, green chili and yogurt.
5. Add lid and let the spinach wilt. You can also add a tin of pre chopped spinach if you’d like to bulk out your greens and get two different types of spinach textures.
6. Remove lid and continue to cook for a further couple of minutes until the sauce is thick and creamy. Once cooked through add cream & yogurt.
7. In another large frying pan cook 1 onion in ghee with the cumin seeds. Fry until lightly browned.
8. Grate the cauliflower (including stem) or use food processor to blitz.
9. Add the cauliflower to the pan and cook for until soft (approx. 7 minutes).
10. Serve palak paneer and cauliflower rice together, top with coriander and a spoonful of natural yogurt.
