Saag paneer

4
30 minutes

Ingredients

Spinach

  • 720g of baby spinach

Masala spice mix

  • 1 tbsp of vegetable oil
  • 1 tsp cumin seeds
  • 1 tbsp of garlic, chopped
  • 1 onion, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 2 tomatoes, chopped
  • salt

Paneer

  • 1 tbsp of vegetable oil
  • 250g of paneer

To plate

  • 1 tsp Kasoori methi, crushed

Method

1
Begin by preparing the spinach. Fill a large pot with water until 3/4 full and bring to the boil. Wash the baby spinach and blanch it in the water for 2 minutes, then drain and refresh under cold running water. Drain again, then purée the spinach in a blender and set aside until required
  • 720g of baby spinach
2
For the spice mix, heat the oil in a medium saucepan and add the cumin seeds. Sauté for 30 seconds, then add the garlic and fry until golden brown. Stir through the chopped onion and sauté until softened, then add the spice powders to the pan and cook for a further 5 minutes. Stir in the tomatoes and simmer until broken down, then remove the pan from the heat and set to one side
  • 1 tbsp of vegetable oil
  • 1 tsp cumin seeds
  • 1 tbsp of garlic, chopped
  • 1 onion, chopped
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 2 tomatoes, chopped
3
Cut the paneer into 1cm cubes and heat the oil over in a large non-stick griddle pan. Once the pan has become very hot fry the paneer over a medium heat until it golden brown. Remove from the heat and set aside until required
  • 1 tbsp of vegetable oil
  • 250g of paneer
4
When ready to serve gently warm the masala spice mix in the same saucepan and add the puréed spinach. Season further to taste, then toss in the sautéed paneer. Transfer to a serving bowl, garnish with crushed Kasoori methi leaves and serve immediately
  • salt
  • 1 tsp Kasoori methi, crushed