Near where I live is a little curry house that does an absolutely delicious palak paneer. It’s so tasty, but I’m also aware that there is rather a lot of ghee involved in its creation. I decided it was high time I tried to do my own ‘Midlife Method’ version, one that wouldn’t bust the calorie budget but still delivered on taste. I think this does!
CALORIES PER SERVING: 368
(macros: fat 65%, protein 22%, carbs 15%)
PREP TIME: 10 mins
COOKING TIME: 20 mins
1 tbsp neutral oil
350g paneer, cut into 2cm cubes
1 small red onion, peeled and finely diced
2 cloves garlic, peeled and finely grated
1 tbsp fresh ginger, peeled and finely grated
1 tsp chilli powder
1 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tbsp tomato puree/paste
1 ripe tomato, diced
350g frozen spinach (defrosted)
1/2 cup/120ml plain yogurt
A good pinch of sea salt
A good pinch of black pepper
A squeeze of fresh lemon juice
METHOD: Heat the oil in a large non-stick frying pan over a medium heat. Add the paneer cubes and gently brown all over – it takes about a minute on each side. Remove the paneer from the pan and place in a bowl.
Now add the diced onion, grated garlic and ginger to the same pan and sauté gently for 2 minutes. Then add the chilli powder, garam masala, cumin and coriander and stir together. Add the tomato puree and mix until well combined. Now add the diced tomato and let it cook all together for a further minute. Stir in the spinach and 300ml of water and let it simmer for about 5 minutes.
Remove the pan from the heat, pour the contents into a blender and add the yogurt. Blend on high for 30 seconds or so, until the mixture resembles a green smoothie. Return it to the pan, taste and season well with salt and pepper. Add a squeeze of lemon juice to freshen, add back in the paneer cubes and reheat to serve.
TIPS & TWEAKS:
Serve over some brown basmati rice or toast some wholemeal pitas to dip into the gorgeous green sauce.