Matt Sinclair's Palak Paneer Curry

Matt Sinclair's Palak Paneer Curry

Cooking time


1. In a mortar and pestle, combine coriander seeds and cumin seeds and pound to breakdown.

2. In a food processor combine chilli, ginger, garlic and red onion and blitz into a chunky paste.

3. Heat Cobram Estate Light Extra Virgin Olive oil in a wok over high heat. Add pounded coriander and cumin seeds and fry off for approximately 1 minute until aromatic.

4. Add chilli/onion paste and fry off, stirring continuously for approximately 5 minutes until slightly darkened in colour.

5. Add tomato puree and powdered spices, stir to combine. Cook sauce down for a further 7-10 minutes until it deepens in colour and there is no longer any steam rising from the wok.

6. Add thawed spinach, combine well and warm through. Transfer sauce to a blender and add vegetable stock. Blitz on high to reach a smoother consistency.

7. Transfer back to wok over a medium-high heat. Add paneer and allow cheese to warm through, approximately 2-3 minutes.

Serve with cauliflower rice or steamed basmati.

Ingredients Chevron Icon

2 long green chillies, roughly chopped

3cm piece ginger, peeled, roughly chopped

3 cloves garlic, peeled, roughly chopped

1 large red onion, roughly chopped

2 large ripe tomatoes, blitzed

200gm frozen spinach, thawed

2 tsp. coriander seed

2 tsp. cumin seed

1 tsp turmeric

1 tsp garam marsala

1 tsp chilli powder

¼ cup Cobram Estate Light Extra Virgin Olive oil

1 cup vegetable stock

200gm paneer, cut into 2cm cubes