I know I’m supposed to tell you that this recipe was etched on to a banana leaf for me by some village elder in the remote backwaters of Kerala, but that would be a lie. It is a curry that I made one evening when dinner needed to be on the table fast. And it was. Less than 20 minutes fast, which is way more impressive than a banana leaf.
So I present to you my recipe for a sort of saag paneer. In fact, there is no ‘sort-off’ about it, for saag simply means ‘greens’. In the suburbs of Mysore, it tends to be spinach or mustard greens, in the Little Pink Kitchen spinach or chard. Frozen spinach also works really well, and paneer lasts for ages unopened, so you always have dinner to hand.
So there is no romantic story, no banana leaves, but there is a incredibly easy dinner which you can keep the ingredients for to hand most of the time. I count that as an utter winner. I do hope you enjoy x
