Saag Paneer
Full of flavour, high in calcium and folate and gluten-free, too

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Saag Paneer

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Ingredients

Adjust Servings:
For the Paneer
200g Paneer (cubed)
1/4 teaspoon Turmeric (Powder)
1 teaspoon Chilli (Powder)
1/2 teaspoon Salt
3 tablespoons Oil (Vegetable)
For the Spinach (saag)
200g Spinach
1 Garlic (Cloves)
2 Chilli (Green)
For the Curry
1 teaspoon Ghee (Butter)
1 Bay Leaf
1/4 teaspoon Fennel (seeds)
1/2 teaspoon Cumin (Seeds)
100g (sliced) Onion (brown/white)
3 Garlic (Cloves)
2 teaspoons Tomato (Paste)
2 teaspoons Mix Powder / Curry Powder
1 teaspoon Salt
250 millilitres Curry Base
1 teaspoon Sugar
3-4 tablespoons Cream (Single)

Saag Paneer, is a well-loved vegetarian side dish with plenty of flavour . It's high in calcium and folate from the spinach and is gluten-free, too

Features:
  • Base Gravy
  • Heat 1/5
Cuisine:

Ingredients

  • For the Paneer

  • For the Spinach (saag)

  • For the Curry

Directions

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Saag Paneer, is a well-loved vegetarian side dish with plenty of flavour . It’s high in calcium and folate from the spinach and is gluten-free, too

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Steps

1
Done

To begin cut the paneer into small squares around 1-2 cm and coat them in the chilli powder, turmeric and salt

Combine well and allow to marinate for a few minutes

2
Done

Whilst the paneer is marinating place your spinach, green chillies and a garlic clove in a blender and blitz until it's a smooth paste

3
Done

Add the oil to a pan on low to medium and add the paneer

Fry stirring every minute turning the paneer cubes over as you go

Continue to fry for 4-5 minutes until the cubes are starting to crisp and brown before removing them to drain

Make sure you keep all the lovely seasoned oil in the pan, you'll need that next

4
Done

Keeping the pan on low add the butter ghee and bay leaf and fry for a minute before adding the fennel and cumin seeds

Once bubbles start to form around them add in the onions and fry stirring frequently until they begin to brown and soften

5
Done

Add in 2/3 of the garlic and allow to fry out until the bitter smell disappears

When it has add in the tomato puree, spice mix and salt

Stir well and allow to fry for a further minute

6
Done

Add in the base (https://thecurrykid.co.uk/recipe/easy-indian-base-gravy-updated-recipe/), allow to start bubbling then stir in the pureed spinach and the rest of the garlic

Continue to reduce for a few minutes

7
Done

Sprinkle over the sugar and cream and allow to warm slightly before stirring it in

This is a great way to ensure the cream doesn't curdle when mixed

Taste and add more salt if required

8
Done

Finally, when the sauce is the consistency you require stir in the paneer and serve immediately

As I like my paneer crispy I serve up the curry and then add the fried paneer to the dish with a little drizzle of cream

Josh

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