Palak Paneer with Spiced Raisin Pilaf

Sometimes there's nothing better on a freezing cold night that a big bowl of spicy curry. But since I'm all trying to get back on track at the moment that doesn't mean a greasy butter chicken, it means Palak Paneer: full of veggies and goodness. Or at least that's what I'm telling myself.

Palak Paneer is one of those curries I have long enjoyed but until now had not made at home. I think I was afraid of the paneer, which was silly because it's super easy to cook and is a nice change from our regular mid-week fare.  With lots of spice, tomatoes and spinach this meal has lots of the good stuff, with enough paneer to feel a little decadent and really isn't that hard to pull together quickly. My next challenge: making the paneer myself.

Palak Paneer, from Dish issue #48

2 tbsp olive oil

2 onions, thinly sliced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp tumeric

1/4 tsp ground cardamom

1/4 tsp chilli flakes (or more if you like it spicy!)

1 tbsp grated fresh ginger

2 cloves garlic, crushed

1 400g can tomatoes

1 tsp sugar

4 cups packed spinach leaves, shredded

1/2 water

finely grated zest & juice 1 lemon

sea salt & freshly ground pepper

2-3 tbsp cream

300g paneer

1/4 cup fine semolina

1 tsp garam masala

vegetable oil for cooking

Heat the oil in a large pan and cook the onion with a pinch of salt until soft. Stir in all the spices, ginger and garlic and cook for 1 minutes, adding a splash of water if needed. Add the tomatoes and sugar and cook for 10 minutes. Increase the heat, add the spinach and water, turning until all the leaves are wilted and tender. Add the lemon zest and juice and season well, then add the cream and cook until reduced a little.

Cut the paneer into 3cm cubes. Combine the semolina, garam masala and a pinch of salt in a small dish. Add the paneer and toss to coat.  Cook in a little vegetable oil over medium heat until golden. Drain on paper towels. Add to the spinach. 

Spiced Raisin Pilaf

2 tbsp olive oil

1 onion, thinly sliced

2 cloves garlic, crushed

1/2 tsp cumin

1/2 tsp tumeric

1/4 tsp ground cinnamon

1 1/4 cups basmati rice, rinsed and drained

1/3 cup raisins

1/3 cup long thread coconut

2 1/2 cups chicken stock or water

1 tsp salt

Heat the oil in a pan and cook the onion until tender. Add the garlic, spices, rice, raisins and coconut and cook for 1 minute, stirring constantly.  Add the stock and salt and bring to the boil. Stir well then cover and cook over a low heat for 18 minutes. Take off the heat and leave covered for 10 minutes.

Uncover and fluff up with a fork. Serve with the palak paneer, plain yoghurt and warm breads.