Saag paneer with cauliflower rice
Golden paneer in a bright green spinach sauce with ginger and garlic. Rich without needing cream.
- Time35 min
- LevelEasy
- Costabout £1.80 a head
Ingredients
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Method
- 1
Heat half the oil in a frying pan. Fry the paneer for 5 minutes, turning, until golden on most sides. Lift out.
5 min - 2
Wilt the spinach in a large pan with a splash of the water for 2 minutes. Tip it into a blender with the onion, garlic, ginger, chilli and the rest of the water. Blitz until fairly smooth.
- 3
Heat the remaining oil in the pan. Add the cumin seeds and let them sizzle for 30 seconds.
- 4
Pour in the spinach purée, add the coriander and salt and simmer for 10 minutes, stirring often.
10 min - 5
Stir in the paneer and garam masala and warm for 3 minutes.
- 6
Steam or microwave the cauliflower rice for 3 minutes. Serve the saag on top.
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.