Matt Sinclair's Palak Paneer Curry
- Prep
- 15
- Cooking time
- 30
- Serves
- 4
Method
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
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