Palak Paneer

Ingredients

• 4 MISSION Mini Naan, heated in microwave for 1 min on high

• 4 tbsp vegetable oil

• 250g paneer (Indian style cheese) or tofu, cut into 1.5cm dice

• 1 large onion, finely chopped

• 2 cloves garlic, crushed

• 1 tsp grated ginger

• 200g baby spinach leaves

• 1 small fennel bulb, trimmed & sliced

• 1 large tomato, diced

•  

  Spices:

• 2 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric powder

• 1 tsp garam masala

•  

  2 cherry tomatoes, cut into quarters

• 1 red chilli, sliced

• 1 spring onion, julienned

Featured Product

Mission Plain Mini Naan

Learn More

Find Our Products

Instructions

• Step 1

  Heat 2 tbsp oil in a non-stick frying pan over medium heat and add paneer. Cook the paneer until lightly golden then remove from pan and drain on kitchen paper. Set aside.

• Step 2

  Add remaining oil to pan and sauté onions for 5 minutes or until soft. Add the ginger and garlic and cook for 1 minute. Add the spinach, fennel, tomato and spices and season to taste with salt. Mix well. Cook until the fennel and spinach are very soft almost to a pulp. Mash vegetables into a coarse paste or leave pulp if you prefer the texture. Add the paneer cubes to the curry and mix through.

• Step 3

  To serve; place hot curry in a serving dish and garnish with tomatoes, chilli and spring onion. Serve with warm Mission Plain Mini Naan.