Our Cookbook

Indian

Saag paneer

  • Yield2
  • Prep10m
  • Cook30m
  • Effortweeknight

  • 2 tbsp oil
  • 1 tsp turmeric
  • 1 tsp hot chilli powder
  • 230g paneer
  • 500g spinach
  • 1 red onion
  • 2 clove garlic
  • thumb-sized piece of ginger
  • 1 small green chilli
  • 1 tsp garam masala
  • 1 lemon
  • 2 portion rice, to serve

Method

  1. Start by cooking the rice.
  2. Chop the paneer into 2cm cubes.
  3. Mix the oil, turmeric, chili powder and paneer.
  4. If using frozen spinach, remove from the freezer to start defrosting.
  5. Add the paneer to a large frying pan and cook over medium heat for 8-10 minutes, until they’re brown and a little crispy all over. Set aside.
  6. Blend the onion, garlic, ginger, and chilli and add to the pan with a pinch of salt.
  7. Cook for 10 minutes, adding a little water if it dries out.
  8. Add the garam masala and spinach. Fry until the spinach has defrosted and most of the liquid has evaporated.
  9. Add 50ml water to deglaze the pan, add the paneer to warm.
  10. Serve with lemon and rice.