Print

Saag paneer

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

  • 200g spinach (or about 4 pucks frozen)
  • 1 onion (red or green)
  • 1 pack paneer
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon chilli powder, to taste
  • 200ml boiling water
  • 2 tablespoons light olive oil
  • 30ml double cream

Instructions

1. Roughly chop the onion.
2. Heat 1 tablespoon of the oil in a saucepan and add the cumin seeds.
3. Add the onion to the pan and stir well.
4. Cook for 7 minutes over a low heat, stirring often.
5. Add the spinach, spices, salt and boiling water and cover with a lid.
6. Cook for five minutes.
7. Transfer to a blender with the cream and blend.
8. Chop the paneer into chunks.
9. Heat the remaining oil in a frying pan.
10. Add the paneer to the pan, cooking until lightly browned.
11. Add the blended spinach and simmer for 2-3 minutes.
12. Serve, with naan and salad.