Saag paneer kedgeree
By Esther Clark
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
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 553
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fat 32g
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saturates 14g
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carbs 29g
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sugars 6g
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fibre 8g
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protein 32g
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salt 0.8g
Ingredients
- 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)
Method
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.
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.
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.
