Punjab x France
Palak paneer terrine with makhani coulis
Palak paneer, but it learned to stand up straight and wear stripes.
240 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original314kcalsame
13 gproteinsame
3 gfibresame
240minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Brush a 1 litre loaf tin with oil and line it with cling film, leaving an overhang.
- 2Blanch the spinach in boiling water for 1 minute, plunge into iced water, then squeeze dry. Blend with the ginger, green chilli, garlic, garam masala, cumin, 75 ml cream and salt.
- 3Whisk 3 g agar into 100 ml water in a pan and boil on medium heat for 2 minutes. Stir in the spinach puree, bring back to a bare boil, then pour into the tin. Chill 20 minutes.
- 4Blend the paneer with the remaining cream and a pinch of salt until smooth. Boil the remaining agar in 100 ml water for 2 minutes, whisk in the paneer, heat to a bare boil and pour over the spinach. Chill 3 hours.
- 5For the coulis, melt the butter on medium heat, add the tomatoes, cashews and chilli powder and simmer 12 minutes. Blend, sieve and stir in the honey and kasuri methi.
- 6Lift out the terrine and slice 2 cm thick with a knife dipped in hot water.
Serve it like this
Lay a 2 cm slice slightly off centre, drag a spoon of makhani coulis in a swoosh beside it, and finish with three dots of cream and a pinch of crushed kasuri methi.
