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Image for Recipe - Elly Pear’s Spiced Paneer, Spinach & Pea Grain Bowl

Elly Pear’s Spiced Paneer, Spinach & Pea Grain Bowl

Image for Recipe - Elly Pear’s Spiced Paneer, Spinach & Pea Grain Bowl
  • Time preparation 5 minutes
  • cook time 15 minutes
  • Serve Serves 4

  • 2 tbsps coconut oil
  • 2 x 225g packs of paneer, cut into 2cm cubes
  • 1 garlic clove, peeled and grated or crushed
  • 2cm piece fresh root ginger, peeled and grated or crushed
  • 1 tsp cumin seeds
  • 2-4 tbsps tandoori curry paste
  • 250g frozen peas, defrosted
  • 4 tbsps boiling water
  • 2 x 220g pouches of mixed rice and grains
  • 130g baby leaf spinach
  • Lemon wedges, to serve
  • Red chilli slices, to serve
  • Naan bread, to serve
  • For the yogurt sauce:
  • 250g Greek-style yogurt or plain coconut yogurt
  • 1 tsp ground turmeric
  • 2 tsp lemon juice
  • 3 tsps mint sauce
  • 1 tsp caster sugar (or to taste)
  • 2 heaped tbsps finely chopped fresh coriander
  • ½ tsp flaked salt

Heat the coconut oil in a large frying pan over a medium-high heat. Add the paneer cubes to the pan and fry until golden, in batches if necessary. Allow the paneer to form a crust on each side of the cubes before turning them over.

This takes about 10 minutes, but it stops the paneer from breaking up and also adds a lot of important flavour and texture.

Lower the heat to medium-low then gently fry the garlic, ginger and cumin seeds for 1 minute. Return the paneer to the pan, add the curry paste, stir and fry for 1 minute over a medium heat.

Add the peas along with 4 tablespoons of boiling water and stir everything together.

If you have a microwave, you can speed things up by warming the pouches of rice and mixed grains according to the packet instructions.

If not, simply add the rice and grains to the pan, separating them with your fingers to break up any clumps as they tumble in.

Add the spinach to the pan, toss it all together, then cover with a lid and cook for 2-3 minutes until the spinach has wilted and everything is piping hot.

Meanwhile, make the mint yoghurt sauce. Place the yoghurt in a small bowl and stir in all the other ingredients. 6.

Divide the rice and grains mixture between 4 bowls. Serve with lemon wedges, red chilli slices and naan bread, alongside the bowl of mint yoghurt sauce.

Ingredients

  • 2 tbsps coconut oil
  • 2 x 225g packs of paneer, cut into 2cm cubes
  • 1 garlic clove, peeled and grated or crushed
  • 2cm piece fresh root ginger, peeled and grated or crushed
  • 1 tsp cumin seeds
  • 2-4 tbsps tandoori curry paste
  • 250g frozen peas, defrosted
  • 4 tbsps boiling water
  • 2 x 220g pouches of mixed rice and grains
  • 130g baby leaf spinach
  • Lemon wedges, to serve
  • Red chilli slices, to serve
  • Naan bread, to serve
  • For the yogurt sauce:
  • 250g Greek-style yogurt or plain coconut yogurt
  • 1 tsp ground turmeric
  • 2 tsp lemon juice
  • 3 tsps mint sauce
  • 1 tsp caster sugar (or to taste)
  • 2 heaped tbsps finely chopped fresh coriander
  • ½ tsp flaked salt

Method

Heat the coconut oil in a large frying pan over a medium-high heat. Add the paneer cubes to the pan and fry until golden, in batches if necessary. Allow the paneer to form a crust on each side of the cubes before turning them over.

This takes about 10 minutes, but it stops the paneer from breaking up and also adds a lot of important flavour and texture.

Lower the heat to medium-low then gently fry the garlic, ginger and cumin seeds for 1 minute. Return the paneer to the pan, add the curry paste, stir and fry for 1 minute over a medium heat.

Add the peas along with 4 tablespoons of boiling water and stir everything together.

If you have a microwave, you can speed things up by warming the pouches of rice and mixed grains according to the packet instructions.

If not, simply add the rice and grains to the pan, separating them with your fingers to break up any clumps as they tumble in.

Add the spinach to the pan, toss it all together, then cover with a lid and cook for 2-3 minutes until the spinach has wilted and everything is piping hot.

Meanwhile, make the mint yoghurt sauce. Place the yoghurt in a small bowl and stir in all the other ingredients. 6.

Divide the rice and grains mixture between 4 bowls. Serve with lemon wedges, red chilli slices and naan bread, alongside the bowl of mint yoghurt sauce.

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