Hayden Quinn

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Filtering by Category: RICE

PALAK PANEER

Hayden Quinn Palak Paneer Recipe

I love Palak Paneer, Saag Paneer, however it comes really - my goto order when it comes to Indian food but also a favourite of mine to make at home ‘cause it is pretty simple, doesnt take long and PACKS in the flavour. My recipe below…

Ingredients
200g paneer, cut into cubes
2 tbs ghee
1 tbs whole cumin seeds
2 red onions, finely slices (reserve some for serving)
5cm thumb ginger, finely dices
6 cloves garlic, crushed and finely chopped
2 green chili, finely sliced
2 tbs ground cumin
1 tbs ground coriander
2 tsp chili powder (add as much or as little as you like)
1/2 tbs turmeric powder
2 bunches, washed english spinach
1 bunch fresh coriander
3 tbs plain yoghurt

Method
Step 1.
Using a medium heat, fry off the paneer cubes in a little ghee until golden brown on all sides. Remove from pan and set aside until needed.
Step 2. Next using the remaining ghee, fry off cumin seeds along with onion until onion softens. Next add in your ginger, garlic and chili, fry off until aromatic and follow with the spices, combining well and gently toasting. Remove from heat and set aside.
Step 3. Add spinach to pot of boiling water and blanch quickly until vibrant and green, strain in a colander and along with coriander add to ice water to stop the cooking process.
Step 4. Blend spinach and coriander with a little water until smooth, add half the onion mix and blend again, finally add yoghurt and blend for a final time until silky.
Step 5. Add the paneer back to the pan with the onions, pour over the spinach mix and warm through. Serve with rice and breads.

CAMPERVAN CURRY

Recipe developed for Apollo Campervans

This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients

1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish

Method

Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.

Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.

Step 3. Serve curry over rice and garnish with coriander. Enjoy.