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Prep Time
30 min
Cuisine
Indian
Inspired by the classic Indian dish, saag paneer, this mild, rich curry is packed with flavour from tender spinach, golden-fried paneer cheese and spices. Serve with fragrant cardamom rice, and enjoy.
Prep Time
30 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 973 kJ 233 kcal |
3516 kJ 842 kcal |
Fat of which saturates |
13.2 g 8 g |
47.8 g 28.9 g |
Carbohydrate of which sugars |
19.4 g 3.7 g |
70.3 g 13.3 g |
Fibre | 1.9 g | 6.9 g |
Protein | 9.4 g | 34.1 g |
Salt | 0.83 g | 3 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Crush the cardamom pods open by squashing them with the side of a knife
Melt a large knob of butter in a pot with a lid over a medium heat
Once melted, add the split cardamom pods and cook for 1 min or until fragrant
Add the basmati rice with a pinch of salt and cook for 1 min further, then add 300ml [600ml] boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice
While the rice is cooking, peel and finely chop the red onion[s]
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Re-boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a large knob of butter over a medium heat
Once hot, add the chopped red onion with a generous pinch of salt and cook for 3-5 min or until softened
Once softened, add the garam masala, ground cumin, Knorr vegetable stock cube[s], chopped garlic and chopped ginger and cook for 1 min
Chop the tomatoes roughly
Add the chopped tomatoes, tomato paste, 1 tsp [2 tsp] sugar and 200ml [300ml] boiled water to the pan and cook over a medium heat for 4 min or until thickened to a curry-like consistency
Once thickened, add the baby leaf spinach and clotted cream and cook for a further 5-6 min or until the spinach has wilted
Meanwhile, chop the paneer into bite-sized pieces and season with a pinch of salt
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped paneer and cook for 2-3 min until it's browned on all sides
Once browned, transfer the paneer to the curry sauce, season with both salt and pepper and give everything a good mix up – this is your spinach & paneer curry
Serve the spinach & paneer curry over the cardamom rice
Tip: Don't eat the cardamom pods!
Enjoy!