Ingredients
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For the Paneer
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200g Paneer (cubed)
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1/4 teaspoon Turmeric Powder
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1 teaspoon Chilli Powder
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1/2 teaspoon Salt
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3 tablespoons Vegetable Oil
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For the Spinach (saag)
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200g Spinach
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1 Garlic Cloves
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2 Green Finger Chillies
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For the Curry
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1 teaspoon Ghee (Butter)
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1 Bay Leaf
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1/4 teaspoon Fennel (seeds)
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1/2 teaspoon Cumin Seeds
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100g (sliced) Brown/White Onion
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3 Garlic Cloves
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2 teaspoons Tomato Paste
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2 teaspoons Mix Powder / Curry Powder
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1 teaspoon Salt
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250 millilitres Curry Base
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1 teaspoon Sugar
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3 tablespoons Single Cream
Directions
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
Steps
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1
Done
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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 |
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2
Done
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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 |
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3
Done
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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 |
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4
Done
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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 |
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5
Done
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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 |
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6
Done
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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 |
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7
Done
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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 |
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8
Done
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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 |
