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Saag paneer

Ingredients

  1. Step 1 2 tbsp ghee, or cooking oil
  2. Step 2 1 tsp turmeric
  3. Step 3 1 tsp chilli powder or Kashmiri chilli powder
  4. Step 4 450g paneer, cut into 3cm cubes
  5. Step 5 500g spinach, mature fresh or frozen
  6. Step 6 1 large onion, finely chopped
  7. Step 7 3 garlic cloves
  8. Step 8 thumb-sized piece of ginger
  9. Step 9 1 green chilli, roughly chopped, (include seeds for extra spice)
  10. Step 10 1 tsp garam masala
  11. Step 11 ½ lemon, juiced, to serve
Saag paneer
Calories: 326 Carbohydrate: 4 g Protein: 22 g Fat: 24 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 6

TAGS

Lunch Side Dish Indian Calcium Elena Silcock Folate Gluten free Indian Paneer Side Dish spinach Vegetarian

Directions

  1. Step 1 Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. 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. Step 2 Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
  3. Step 3 Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Season to taste. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.