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Reserve Pickup Timeat Williams Lake

Williams Lake

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Williams Lake
730 Oliver Street
British Columbia, V2G 1N1
(250) 392-7225
Everyday 08 AM-10 PM
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Reserve Pickup Timeat Williams Lake

Williams Lake

You've selected Pickup
Williams Lake
730 Oliver Street
British Columbia, V2G 1N1
(250) 392-7225
Everyday 08 AM-10 PM
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Palak Paneer
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Recipe - Williams Lake
600x360_PalakPaneer.jpg
Palak Paneer
000
Ingredients
1 tsp (5 mL) Sundar Ground Turmeric
1/2 tsp (2 mL) Spanish Paprika (or Cayenne)
salt
3 tbsp plus 1 1/2 tbsp vegetable oil
340 grams paneer, cut into cubes
2 cups (500 mL) fresh spinach
1 medium tomato, chopped
1 medium white onion, finely chopped
1 1-inch piece of ginger, peeled and minced
4 cloves of garlic, minced
1 green chili, finely chopped
1/2 tsp (2 mL) Garam Masala
2 tsp (10 mL) Ground Coriander Seed
1 tsp (5 mL) Ground Cumin
1/2 cup (125 mL) plain yogurt, stirred until smooth
Naan bread
Directions
  1. In a large bowl, whisk together the turmeric, paprika (or cayenne), 1 teaspoon salt and 3 tablespoons oil. Drop in the cubes of paneer and gently toss. Allow the cubes to marinate while preparing remaining ingredients.
  2. Bring a medium pot of salted water to boil. Blanch spinach until leaves turn bright green (roughly 2 minutes). Remove immediately and transfer to an ice bath. Drain well.
  3. Puree spinach in a food processor
  4. Heat a large nonstick skillet over medium heat.
  5. Add paneer and brown each side. Transfer to a plate.
  6. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onion, ginger, garlic and chili. Sauté the mixture until it’s lightly browned. Add in the chopped tomato.
  7. Add the garam masala, coriander and cumin. Cook, stirring often for 3 to 5
  8. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  9. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes

Serve with naan bread.

0 minutes
Prep Time
0 minutes
Cook Time
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Servings
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Calories

Shop Ingredients

Makes 0 servings
1 tsp (5 mL) Sundar Ground Turmeric
an image
Sundar - Haldi Tumeric Ground, 200 Gram
$2.99
$1.50/100g
1/2 tsp (2 mL) Spanish Paprika (or Cayenne)
an image
McCormick Gourmet - Spanish Paprika, 50 Gram
$6.19
$12.38/100g
salt
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Sifto - Table Salt, 1 Kilogram
rewards logoFree with 1000 Points Redeemed
$1.99
$0.20/100g
3 tbsp plus 1 1/2 tbsp vegetable oil
an image
Crisco - Vegetable Oil, 946 Millilitre
$5.49
$0.58/100ml
340 grams paneer, cut into cubes
an image
Chicago Metallic - 1lb Loaf Pan, 1 Each
$7.19
was $8.99
2 cups (500 mL) fresh spinach
an image
Spinach - Bunch, Fresh, 1 Each
$2.49
1 medium tomato, chopped
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Tomatoes - On the Vine, Each, 150 Gram
$1.32 avg/ea
$0.88/100g
1 medium white onion, finely chopped
an image
Onions - Yellow, Medium, 215 Gram
$0.71 avg/ea
$0.33/100g
1 1-inch piece of ginger, peeled and minced
an image
Ginger - Root, Fresh, 1 Pound
$2.49/lb
was $2.99/lb
$0.55/100g
4 cloves of garlic, minced
an image
Garlic - White, Bulk, 1 Each
$0.75
1 green chili, finely chopped
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Peppers - Anaheim Peppers, 25 Gram
$0.22 avg/ea
$0.88/100g
1/2 tsp (2 mL) Garam Masala
Not Available
2 tsp (10 mL) Ground Coriander Seed
an image
Club House - Organic Ground Coriander, 28 Gram
2 for $7
$3.99
$14.25/100g
1 tsp (5 mL) Ground Cumin
an image
Western Family - Cumin - Ground, 97 Gram
$4.49
$4.63/100g
1/2 cup (125 mL) plain yogurt, stirred until smooth
an image
Western Family - Plain Stirred Probiotic Yogurt 1.6% M.F., 650 Gram
$2.69
was $3.49
$0.41/100g
Naan bread
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Bake Shop - Naan Plain, 472 Gram
Buy 2 Get 400 Points
$3.99
$0.85/100g

Directions

  1. In a large bowl, whisk together the turmeric, paprika (or cayenne), 1 teaspoon salt and 3 tablespoons oil. Drop in the cubes of paneer and gently toss. Allow the cubes to marinate while preparing remaining ingredients.
  2. Bring a medium pot of salted water to boil. Blanch spinach until leaves turn bright green (roughly 2 minutes). Remove immediately and transfer to an ice bath. Drain well.
  3. Puree spinach in a food processor
  4. Heat a large nonstick skillet over medium heat.
  5. Add paneer and brown each side. Transfer to a plate.
  6. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onion, ginger, garlic and chili. Sauté the mixture until it’s lightly browned. Add in the chopped tomato.
  7. Add the garam masala, coriander and cumin. Cook, stirring often for 3 to 5
  8. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  9. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes

Serve with naan bread.