Crunchy Palak Paneer

The Hairy Bikers

To give your Shine for ShelterBox dinner a touch of heat, the Hairy Bikers share their own cracking twist on a staple Indian dish. 

Crunchy Palak Paneer

Serves: 3-4
Prep: less than 30 minutes
Cooking time: 10-30 minutes


  • 2 tbsp ghee or clarified butter
  • 2 onions, finely chopped
  • 5cm/2in fresh root ginger, peeled and finely chopped
  • 3 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp fenugreek seeds
  • 1 hot red chilli
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 2 tsp garam masala
  • 50g/1¾oz semolina
  • 200g/7oz paneer, cut into 2cm/¾in cubes
  • 1 tbsp vegetable oil
  • 500g/1lb 2oz spinach, washed
  • small handful chopped fresh coriander leaves
  • squeeze lemon juice

Heat the ghee in a saucepan, add the onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 1 minute.

Add the cumin, ground coriander, turmeric, fenugreek, chilli and salt. Cook, stirring, for 1 minute to infuse all the spices. Add the tomatoes and sugar, stir and simmer for 10 minutes.

Meanwhile, in a mixing bowl, combine the garam masala and semolina. Mix in the paneer to coat it. Heat the oil in a frying pan and cook the paneer for a few minutes until crisp and golden on all sides.

Add the spinach to the tomato sauce with 2 tablespoons water, stir and cook until wilted. Fold in the crunchy paneer. Remove the whole chilli.

Serve garnished with the fresh coriander and lemon juice.

This recipe is reproduced with permission from The Hairy Bikers

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