Saag Paneer
Serves 8
I’ve previously posted a recipe for homemade paneer, which if you haven’t already given a go, I urge you to, as it is so easy and very satisfying knowing you’ve made your own cheese.
Here is a simple recipe to use it in a meal, suitable as an accompaniment to a curry, although it also makes an excellent wrap/flatbread filling with any of the leftovers.
It’s best to make this at the last minute to ensure the spinach keeps its vibrant green, although you can prepare steps 1 and 2 in advance. Before continuing to step 3, ensure your paneer and puréed spinach are ready to use.
- Ingredients:
- 250g (homemade) paneer, cut into cubes
- 800g-1kg frozen spinach, defrosted and blitzed to a purée
- 2 tbsp oil
- 1 tsp ground cumin
- 1 onion, cut into small dice
- 1 inch of root ginger, peeled and finely chopped
- 3 cloves of garlic, finely chopped
- 1-2 green chillis, left whole but pierced three times with the point of a knife
- 2 tsp ground coriander
- 1 tsp garam masala
- Salt
- Juice of half a lemon
- 50-100ml cream
Step 1: Heat the oil in a large frying pan over a medium heat and add the cumin. After a few seconds add the onion and cook for a few minutes until softened.
Step 2: Add the ginger, garlic and chillis and cook for a further couple of minutes. Add the coriander and a pinch of salt.
Step 3: Add the puréed spinach and stir, cooking for just a minute or two until warmed through. Fold through the paneer and cream.
Step 4: Season with the lemon and garam masala and check if more salt is needed. Serve immediately.
