Saag Paneer

Name: Saag Paneer
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 200 g fresh baby spinach; 2 tbsp rapeseed oil; 2 large knobs butter; 200-250 g paneer, in 3 cm cubes; 1 onion, chopped; 3 cloves garlic, chopped; 1 thumbnail ginger, grated; 2 green chillies with seeds, chopped; 1 tsp hot chilli powder; 1 tsp cumin; 1 tsp turmeric; 1 tsp garam masala; 75 g tomato purée; 1/2 lemon, juice of

John A @JohnA

Essex

I made this, together with my potato and frozen pea recipe, to accompany my chicken curry (plus, of course, rice, breads and chutneys). Both other recipes are already on Cookpad. My Sikh son-in-law kindly confirmed the list of ingredients for this recipe and advised on cooking order.

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Ingredients

25-30 minutes including prep

2 servings

200 gfresh baby spinach
2 tbsprapeseed oil
2large knobs butter
200-250 gpaneer, in 3 cm cubes
1onion, chopped
3 clovesgarlic, chopped
1thumbnail ginger, grated
2green chillies with seeds, chopped
1 tsphot chilli powder
1 tspcumin
1 tspturmeric
1 tspgaram masala
75 gtomato purée
1/2lemon, juice of

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Steps

25-30 minutes including prep

1

Fry the spinach to wilt in a dry pan, squeeze out any residual water, chop and set aside to Step 5 below.
2

Meanwhile, in a separate pan bring 1 knob butter and 1 tbsp oil to a medium heat and gently fry the paneer for 5-7 minutes, turning occasionally to ensure that all surfaces are sealed. Once the paneer is a nice golden colour (but not burnt), set aside to Step 5 below.
3

Add the remaining oil and butter to the pan, increase to a medium-high heat and fry the onion, stirring only to avoid sticking, for 4 minutes. Add the garlic, ginger and chillies and continue frying, stirring occasionally, for a further 3-4 minutes or until the onions begin to caramelise.
4

Add all the spices and tomato purée and cook for a further 2 minutes, stirring gently.
5

Add the paneer, stir thoroughly and then add back the spinach. Sprinkle the lemon juice over and serve immediately.

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John A @JohnA

on February 27, 2021 14:41

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.