Jamie Oliver Spinach Paneer Curry Food

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Top Asked Questions

  1. How to cook spinach and paneer?
    Blanch the spinach in a pan of boiling water for 3 to 4 minutes, or until wilted. Drain in a colander, squeeze out any excess water, then blitz in a food processor until roughly puréed. Set aside. Cut the paneer into 1.5cm cubes.
  2. What to serve with pea spinach and paneer Curry?
    Sprinkle this pea, spinach and paneer curry with crushed, toasted cashews for the finishing touch. Feeling inspired? You’ll find hundreds of vegetarian recipes here and to explore the wonderful world of veg, head to the Vegepedia !
  3. What can I cook with paneer?
    We’ve got lots of paneer recipes paired with potato, beetroot and aubergine too, as well as another spinach and panner curry by Chetna. Heat the ghee in a frying pan over a low-medium heat. Add the onion and cook for 5-7 minutes until soft and slightly golden. Blanch the spinach briefly in boiling water, then drain.
  4. What goes into my spinach Curry?
    My speedy spinach curry is a delicious #MeatFreeMonday choice! 5 ingredients….on the table in 16 minutes….brilliant!! What are you waiting for!” So what goes into this scrumptious dish? Cashews, onion, paneer cheese, baby spinach, and rogan josh curry paste. Simple and delicious, this flavorful dish is sure to satisfy.

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  • Tip the cashews into a pestle and mortar, returning the pan to the heat.Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
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  • Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
  • Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
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  • Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
  • Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
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  • Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves.
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