200°C · 15-30 minAllergens
Lactose
Sulfiet
MosterdPalak Paneer with Indian Dahl
What a remarkable vegetarian dish this palak paneer is! Sabien, a chef in my kitchen, once lived in India for six years and learned a great deal about Indian cuisine there. The palak paneer she tested made all my taste buds explode; rich, mildly spicy, layered, and completely different from what I'm used to. Today, I'm cooking it again and serving it with red lentil dahl, whole grain cumin rice, and refreshing carrot raita.
Palak Paneer with Indian Dahl
Spinach, red and white onion, vine tomatoes, carrot, cucumber, garlic, rawitt pepper, lemon, fresh ginger, coriander, bay leaf and mint, red lentils, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay, clove), cinnamon, turmeric, black mustard seeds, paneer (fresh cheese made from pasteurised cow's milk), Greek yoghurt, cream, yoghurt, basmati rice, brown rice, tomato purée, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the palak paneer, dahl, and cumin rice loosely covered for 3-4 minutes (1 person), up to 5-8 minutes for 2 or more persons. Serve with the carrot raita (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the palak paneer, dahl, and cumin rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person), up to 25-30 minutes for 2 or more persons. Serve with the carrot raita (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.