Palak paneer is a delicious dish of paneer (cheese) and spinach. It’s a healthy recipe that can be enjoyed with naan, or rice.
This fantastic fusion of east and west brings together delicious palak paneer, wrapped in an incredible FIGO Roti Paratha, quesadilla style.
|4 pieces||FIGO Roti Paratha (Onion), cooked according to package instructions|
|350 g||paneer (Indian cheese)|
|½ tsp||chilli powder|
|1||medium white onion, finely chopped|
|1 tbsp||minced ginger|
|3 cloves||garlic, minced|
|1||green chilli (deseeded if less heat is desired), chopped|
|½ tsp||garam masala|
|2 tbsp||ground coriander|
|1 tsp||ground cumin|
|200 g||baby spinach, blanched until softened, drained in a colander|
|½ cup||plain yogurt|
|Lemon or lime wedges|
- Cut the paneer into cubes and marinate with 1 tablespoon oil, turmeric powder and chilli powder for 10 minutes.
- Sauté the paneer in a pan over low heat until golden brown on all sides, remove and keep aside.
- Add the remaining oil to the pan and sauté the onions, ginger, garlic and green chilli until the ingredients are golden brown. Add the garam masala, coriander and cumin (add a tablespoon of water if mixture is too dry), sauté for a further 5 minutes until the mixture is fragrant.
- Add the spinach and stir well. Add ½ cup of water and stir until the spinach is fully cooked. Add salt to taste and remove from heat.
- Add the yogurt to the spinach bit by bit to prevent curdling, mix well and add in the paneer. Return the pot to a low heat and cook for 3 minutes. Remove and cool.
- Heat a piece of paratha on a non-stick pan and spread half of the paneer mixture evenly over it, then place another paratha on top.
- When the bottom paratha is well-toasted, flip carefully to toast the other side for a few minutes for that extra crunchiness.
- Remove onto a cutting board and slice into triangles. Serve immediately with some lemon wedges.
To find out more about QL Figo Foods products and where to buy them, click here.