Saag paneer
After a busy week mostly fuelled by snacks and black coffee we needed a dinner full of vegatables than was also satisfying. The combination of a tonne of spinach and cheese fitted the bill.
You will need
- A kilo of fresh spinach
- 300g of paneer cut into 1.5cm cubes
- Half a large onion diced
- 5 cloves of garlic peeled and sliced
- A chunk of fresh ginger the size of your thumb peeled and grated
- 2 heaped teaspoons of garam masala
- 2 heaped teaspoons of Kashmiri chilli powder
- 1 heaped teaspoon of tumeric
- A tablespoon of butter
- A fresh chilli sliced
Do
- Mix the chilli powder and tumeric with enough oil to make a thick paste
- Stir the cheese with the mix until everything is coated. Leave it to one side
- Fry the onions, garlic and ginger in the butter on a low heat for about ten minutes until the onion is starting to carmelise
- Stick all the spinach in a collendar and pour over a kettle full of boiling water
- Snip the spinach though with scissors and press with a the back of a spoon to remove as much water as possible
- Stick the grill on really hot and put the paneer under it on a tin tray
- Add the garam masala and sliced chilli to the onions and stir
- Add the spinach and about 100ml of hot water. Stir lots
- Keep turning the cheese until the cubes are browned on most sides
- Stir it all together and cook it out for a few minutes
Serve with a big fluffy naan, a spoonful of mango pickle and a handful a fine snipped coriander
Result
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