Saag paneer kedgeree

Combine two Indian-inspired classics in this paneer and kedgeree mash-up. It's a quick and easy veggie dinner that delivers two of your 5-a-day

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 553
  • fat 32g
  • saturates 14g
  • carbs 29g
  • sugars 6g
  • fibre 8g
  • protein 32g
  • salt 0.8g


  • 2 large eggs
  • 1 tbsp vegetable oil
  • 1 red onion, finely sliced
  • 115g paneer, cut into 2-3cm, cubes
  • 2 tbsp medium curry powder
  • 250g frozen spinach
  • 200g cooked coconut rice pouch
  • ½ red chilli, finely sliced (optional)


  1. Bring a medium pan of water to the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold water and set aside.

  2. Meanwhile, drizzle the oil in a large non-stick frying pan or shallow casserole dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the paneer and fry for 5 mins or until evenly browned and the onion is beginning to caramelise.

  3. Add the curry powder and fry for 1 min, then add the spinach. Cover with a lid and cook for a few mins to allow the spinach to defrost. Uncover, add the rice, turn up the heat and cook for a few mins more or until everything is piping hot. Season. Peel the eggs, halve and place on top of the rice. Finish with a scattering of chilli, if you like.

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