Jamie Oliver’s Golden Turmeric Paneer
Fragrant spices, subtle green chilli heat and creamy paneer combine in this quick dish from Jamie Oliver.
From the book
|2||cloves of garlic|
|4cm piece of||ginger|
|2||fresh green chillies|
|1 heaped tsp||garam masala|
|1 tbsp||mango chutney|
|4 tbsp||natural yoghurt|
|1 heaped tsp||ground turmeric|
You will need: a blender.
Get ahead: You can make this on the day, if you prefer. Peel the onion, garlic and ginger. Finely slice the onion, 1 clove of garlic, half the ginger and 1 chilli. Place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Fry for 5 minutes, stirring regularly, then stir in the garam masala and mango chutney, followed by the spinach. Let it wilt, then tip the contents of the pan into a blender. Add 2 tablespoons of yoghurt, blitz until smooth, then season to perfection, tasting and tweaking. Cool, cover and refrigerate overnight.
Meanwhile, chop the paneer into 2cm chunks and place in a bowl with the turmeric and ½ a tablespoon of oil. Finely grate over the remaining garlic and ginger and toss gently to coat. Cover and marinate in the fridge overnight.
To serve: Fry the paneer in a non-stick frying pan, turning with tongs until golden all over. Prick the remaining chilli and blacken alongside, then remove. Pour in the spinach sauce and simmer for 5 minutes, loosening with splashes of water, if needed. Ripple through the remaining 2 tablespoons of yoghurt, then serve with the blackened chilli and an extra sprinkling of turmeric, if you like.
CALORIES 168kcal FAT 11.4g SAT FAT 5.9g PROTEIN 10.8g CARBS 6g SUGAR 4.9g SALT 0.3g FIBRE 0.6g