Saag Paneer
A very quick, easy and vegetarian tea, perfect for using a huge bag of spinach that was very heavily discounted. Adapted from the perfect saag paneer. I added the soft cheese because it was a little dry, a splash of single cream would have been good too.
Once this starts to come together it’s pretty quickly o have your rice/plates/etc ready to go.
You will need
- About 500g of fresh spinach
- A pack of paneer - mine was 250g, cut into 1cm cubes
- A small onion - finely slices
- 4 fat cloves of garlic - finely slided
- A couple of inches of fresh ginger finely sliced or grated
- A slice of the block of butter, about an inch thick, I’d guesstimate this is 75g or so
- A heaped teaspoon of you favorite spice mix, I used Panch Puran - ground
- A couple of fresh green chillis, finely sliced
- A tablespoon of soft cheese.
Do
- Melt the butter and then fry the pareer until golden on as many sides as you can be bothered to turn it though
- Lift the paneer off to a plate, keeping as much butter in the pan as you can in the pan
- Boil the kettle, pop the spinach in a big pan, pour over the boiling water and stir it round for a minute
- Pour it all though a sieve and squeeze out as much water as possible
- Pop the onions, garlic and ginger into the pan with the butter, sizzle and stir for a few minutes until the onions have cooked though and are just starting to catch
- Add the chillis and spice mix, cook for another minutes or so
- Chop the spinach and add to the pan, stir for a few minutes
- Add the soft cheese, stir for another minute and you’re good to go
Result
Very garlicy, fresh, a meal in itself or a substancial side dish. We had rice, a naan, mango and lime pickle.
