Saag paneer
- Preparation and cooking time
- Total time
- Easy
- 4 as a side
Skip to ingredients
- 1 tbsp coconut oil or ghee
- 450g paneercut into cubes
- 1 onionfinely chopped
- 1 green chillifinely chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 2 tbsp garlic and ginger paste
- 500g baby spinach
- plum tomatochopped
- 1 tsp garam masala
- ½ lemonjuiced
- 75ml single cream
Nutrition: per serving
- kcal492
- fat35.4g
- saturates22.2g
- carbs7g
- sugars4.9g
- fibre2.6g
- protein35.2g
- salt0.3g
Method
step 1
Heat the oil or ghee in a frying pan over a medium-high heat and add the paneer. Cook for 4-5 minutes or until golden all over, then scoop out of the pan.
step 2
Add the onion and chilli to the pan, along with the cumin seeds and turmeric, and cook gently for 5 minutes until beginning to soften. Then add the garlic and ginger paste and cook for another minute.
step 3
Put the baby spinach into a large colander and pour over a kettle of just-boiled water, then tip into the frying pan along with the chopped plum tomato. Wilt for a few minutes before adding 1 tsp of garam masala, the cooked paneer, the juice of a lemon and 75ml of single cream. Season and bubble for a few minutes before serving.
