Saag paneer
An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side. It's rich in calcium and folate from the spinach and is gluten-free too
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Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 326
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fat 24g
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saturates 15g
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carbs 4g
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sugars 3g
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fibre 2g
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protein 22g
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salt 0.2g
Ingredients
- 2 tbsp ghee
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 450g paneer, cut into 3cm cubes
- 500g spinach, mature fresh or frozen
- 1 large onion, finely chopped
- 3 garlic cloves
- thumb-sized piece of ginger
- 1 green chilli, roughly chopped, (include seeds for extra spice)
- 1 tsp garam masala
- ½ lemon, juiced, to serve
Method
Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
