Palak paneer orzo recipe
 I adore the soul-warming flavours of Indian Palak Paneer, but often tire of eating it with roti or rice (although the latter combo was a mainstay when I was a student). Here's a fresh take on the classic spinach and white cheese curry using orzo as a vehicle for getting an Indian restaurant food fix at home. It looks quite like a creamy spinach risotto but has big, bold Indian flavours. 225g/8oz paneer2 tbsp oil, such as rapeseed oil1 medium onion, finely chopped2 tsp finely chopped garlic1 tsp finely chopped ginger1 hot green chilli, finely chopped25g/1oz salted butter325g/11½oz orzo1 litre/1¾ pint boiling water150g/5½oz baby spinach leaves, roughly chopped1¼ tsp garam masala2 tsp dried fenugreek leaves (kasoori methi), rubbed to a fine powder between your palms or in a pestle and mortar1 tsp salt150ml/5fl oz single creamsmall handful of crispy fried onions, to garnish 225g/8oz paneer 2 tbsp oil, such as rapeseed oil 1 medium onion, finely chopped 2 tsp finely chopped garlic 1 tsp finely chopped ginger 1 hot green chilli, finely chopped 25g/1oz salted butter 325g/11½oz orzo 1 litre/1¾ pint boiling water 150g/5½oz baby spinach leaves, roughly chopped 1¼ tsp garam masala 2 tsp dried fenugreek leaves (kasoori methi), rubbed to a fine powder between your palms or in a pestle and mortar 1 tsp salt 150ml/5fl oz single cream small handful of crispy fried onions, to garnish Method Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes.Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate.Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning.Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo.Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out.Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto.Garnish with crispy fried onions and the optional reserved grated paneer to serve. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate. Heat the oil in a large non-stick pan over a medium heat. Add the paneer cubes and shallow fry, turning until they're a medium golden brown all over, about 3 minutes. Remove the paneer using a slotted spoon, leaving the oil in the pan, and set aside on a plate. Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning. Add the onion to the same pan and fry over a medium heat for 5 minutes, until translucent and just browning. Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo. Add the garlic, ginger and chilli. Cook for a further 2 minutes before adding the butter and orzo. Stir the orzo into the spicy onion mixture, allowing the butter to melt and coat the orzo. Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out. Add the hot water and stir well. Cook for 10–12 minutes over a medium heat, stirring all the time, until the liquid has reduced and the orzo is al dente. Add a few more tablespoons of hot kettle water if it begins to dry out. Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto. Remove from the heat and add the spinach, grated paneer (you can reserve some for sprinkling on top if you like), paneer cubes, garam masala, dried fenugreek, salt and cream. Stir until the spinach has wilted, around 1–2 minutes, and then beat well with a wooden spoon for a further 1–2 minutes, until creamy like a risotto. Garnish with crispy fried onions and the optional reserved grated paneer to serve. Garnish with crispy fried onions and the optional reserved grated paneer to serve. Recipe tips If fresh spinach isn't available, use frozen chopped or leaf spinach. Ready-to-sprinkle crispy fried onions are available in the world food's section of most supermarkets. The orzo will thicken on standing. To bring it back to the right consistency, place the pot over a medium heat, add a little hot kettle water and beat well.