Palak Paneer with Cauliflower Rice 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)

INGREDIENTS:

• 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
• packet of paneer cheese (approximately 180 gms) *

PROCEDURE:

1. Roughly chop silverbeet/spinach (remove the stems) and set aside
2. 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.
3. Add the cumin seeds, ground cumin, coriander, turmeric and salt, gently fry for a minute and then add coconut milk to the saucepan.
4. 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.
5. 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.
6. 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.
7. Add cooked paneer to the silverbeet/spinach mixture. Cook for 10 minutes on low heat. Season with salt to taste.

Note:

Paneer can be bought in most supermarkets – it is found in the cheese section, usually right next to the halloumi.

Cauliflower Rice

• 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)

PROCEDURE:

1. Remove the stem of the cauliflower and chop the remainder into florets.
2. Blend the head of cauliflower in the food processor until it forms a rice like consistency.
3. Heat oil in a large fry pan over medium heat. Gently cook the onion until translucent.
4. Add cauliflower and salt/stock and cook for 3 – 5 minutes, stirring as you cook it.
5. Add chopped coriander and a squeeze of lemon once it is cooked.
6. Season to taste.
7. Heat through Palak Paneer and Cauliflower rice and serve.

Enjoy!