Saag Aloo Paneer
The airfrier came into its own this week when I discovered I could use it to make tiny cubed roast potatoes. Delicious in their own right, but excellent as part of the bulk of a meal.
I’ve always loved saag paneer, but it’s a serious quantity of cheese in a meal. Using an equal amount of cheese and roast potato really lightens the dish.
You will need
- A block of paneer cut into 1.5sm chunks
- A couple of potatoes, roughly twice the volume of the cheese, cut into 1.5sm chunks
- A massive bag of fresh spinach (mine was 500g)
- A small onion finely sliced
- A heaped teaspooon of grated ginger
- A heaped teaspooon of chopped garlic
- A fresh chilli sliced along it’s length
- A heaped teaspoon of kashmiri chilli powder
- A heaped teaspoon of garam masala
- A heaped teaspoon of tumeric
- A tablespoon of butter
- A good pinch of salt
- A couple of teaspoons of natural oil (mine is in a spray bottle)
Do
- Pop the airfrier on 200oC, stick the potatos in and give them a spray of oil
- Put the spinach into a big pan on a high heat, pour over a kettle of boiling water, boil of 10 seconds and then dump it out into a collendar
- Run under the cold tap until the spinach is properly cold. Squeeze out all the water
- Put the butter, onions, garlic and ginger in a pan on a medium heat until the onions are golden
- Add all te rest of the spices and sizzle for a minute
- Add the spinch and give it all a good stir round. Add a little water if you need to lubricate it
- Bubble it together for a minute or two, turn off the heat.
- Once the potatoes are golden but not quite done, throw the cheese in the airfrier and give it all 5 minutes until the cheese is crisped at the edges
- When you’re ready to serve, dump the potatoes and cheese, give it all a stir and a quick sizzle
- Pile onto a fresh naan
Result
Freaking delicious
