SAAG PANEER

This take on the classic Indian dish is easy to prepare and tastes delicious. Creamy paneer is fried

with a generous helping of spinach and a blend of vibrant spices – what’s not to love? Enjoy it as a side dish or a hearty vegetarian main with rice or warm nan bread.

Serves 2

INGREDIENTS

2 tbsp oil 1/2 tsp turmeric powder 1 tsp Kashmiri chilli powder 450g paneer, cut into 2cm cubes 500g fresh spinach or frozen 1 large onion, finely chopped 1 tomato chopped 1 tsp garlic paste 1 tsp ginger paste 1 green chilli, deseeded roughly chopped, (optional) 1 tsp garam masala salt to taste 1/2 tsp dried fenugreek leaves ½ lemon, juiced, to serve

INSTRUCTIONS

1. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

2. Blitz the onion with the garlic, ginger, and green chilli. Add the oil to a non-stick pan, when hot add the turmeric, chilli powder, and cubed paneer. Cook the paneer for around 8 mins, tossing so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan.

3. Add the onion mixture into the same pan, add a pinch of salt and turn the heat down. Fry until golden brown, for around 10 mins, adding a splash of water if it looks a little dry. Add the finely chopped tomato and saute for 5 mins on medium heat, add the garam masala, mix and cook for a further 2 mins.

4. Add the spinach and cook for a further 2-3 mins, adding 100ml water to help release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Add the dried fenugreek leaves and Squeeze in a little lemon juice, and serve.

Serve with Rice, Roti or Nan.

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