Palak Paneer with Cauliflower Rice November 28 2018 by Simone Denny
This is one of my all-time favourite vegetarian dishes. When I’m travelling through India or heading out for an Indian meal, the Palak Paneer is always my default option (probably because I am a bit of a green food freak!).
Recently my garden has been overflower with silverbeet, the plants are literally as tall as me. I have been making plenty of my ever popular Alkalising Silverbeet Salad but more recently I dug out my old Palak Paneer recipe, which has also been making plenty of appearances on my dining room table.
I have found eating the palak paneer with cauliflower rice is such a tasty combination, I just had to share it with you.
Palak Paneer (Serves 4)
- 3 large bunches of silverbeet (or spinach) – about 800gms – 1kg (chopped)
- 2 tablespoons coconut oil
- 2 tablespoons of finely grated or chopped ginger
- 1 medium onion - finely chopped
- 2 cloves garlic, chopped
- 1 red chili - finely chopped (use half if you want it mild)
- 2 teaspoons ground cumin
- 1 teaspoon of cumin seeds
- 2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon of salt (generous)
- 1 cup of coconut milk
- fresh spinach, well washed, stems removed, leaves torn
- 1 large tomato, quartered
- a handful of coriander leaves, or to taste
- 1 packet of paneer cheese (approximately 180 gms) *
- Roughly chop silverbeet/spinach (remove the stems) and set aside
- In a large saucepan heat, coconut oil over medium heat and gently fry the onion, garlic, half the ginger and chilies (if using) until brown.
- Add the cumin seeds, ground cumin, coriander, turmeric and salt, gently fry for a minute and then add coconut milk to the saucepan.
- Add the spinach, handfuls at a time, until it cooks down and softens about 15 minutes total. Remove from heat and allow to cool slightly.
- Pour spinach mixture into a blender or food processor and add the tomato, remaining ginger and coriander. Blend until the spinach forms a smooth paste (15 – 30 seconds). Pour back into the saucepan and heat before serving.
- Chop paneer into bite-sized chunks. Heat 1 tsp of oil in a medium sized fry pan over medium heat, and add paneer. Cook until slightly browned.
- Add cooked paneer to the silverbeet/spinach mixture. Cook for 10 minutes on low heat. Season with salt to taste.
Paneer can be bought in most supermarkets – it is found in the cheese section, usually right next to the halloumi.
- 1 head of cauliflower
- 2 tablespoons of olive oil
- ½ large onion or 1 small (finely chopped)
- 2 tablespoons of chopped coriander
- ½ teaspoon of salt or vegetable stock
- Squeeze of lemon (optional)
- Remove the stem of the cauliflower and chop the remainder into florets.
- Blend the head of cauliflower in the food processor until it forms a rice like consistency.
- Heat oil in a large fry pan over medium heat. Gently cook the onion until translucent.
- Add cauliflower and salt/stock and cook for 3 – 5 minutes, stirring as you cook it.
- Add chopped coriander and a squeeze of lemon once it is cooked.
- Season to taste.
- Heat through Palak Paneer and Cauliflower rice and serve.