Saag paneer
Soft spinach cooked down with garlic and spices, with golden cubes of paneer. A filling vegetarian curry.
- Time40 min
- LevelEasy
- Costabout £1.88 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the spinach in a colander and pour over boiling water to wilt it. Cool, squeeze out the water and blend to a rough purée.
- 2
Heat 1 tbsp oil in a frying pan and fry the paneer for 5 minutes, turning, until golden on all sides. Set aside.
5 min - 3
Heat the remaining oil in a pan. Cook the onion for 8 minutes until golden.
8 min - 4
Add the garlic, ginger, chilli, cumin, coriander and turmeric and cook for 1 minute.
- 5
Stir in the spinach purée and salt and simmer for 8 minutes.
8 min - 6
Add the paneer, cream and garam masala and warm through for 3 minutes. Serve with naan or rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.