Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Saag Paneer
Saag paneer is all about tender paneer folded through a silky spinach gravy scented with cumin, coriander and garam masala.
Serve it with basmati rice or warm flatbreads for a proper weeknight-free Indian supper that still feels special.
Method
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- Heat 1 tablespoon of ghee in a large frying pan, add the paneer and fry until lightly golden on two sides, then set aside.
- Blanch the spinach in boiling water for 1 minute, drain, refresh under cold water, then blend to a smooth purée.
- Heat the remaining ghee in the same pan and cook the onion for 6 to 8 minutes until soft and lightly coloured.
- Stir in the garlic, ginger and green chilli, then cook for 1 minute until fragrant.
- Add cumin, coriander and garam masala, stirring for 30 seconds to toast the spices.
- Pour in the spinach purée and simmer gently for 5 minutes, stirring often.
- Fold in the cream and fried paneer, then cook for 3 to 4 minutes until the paneer is hot through.
- Season with salt and serve hot with rice or naan.
Ingredients
- 4 Garlic Cloves minced
- 400 g Paneer cut into cubes
- 1 tsp Garam Masala
- 1 large Onion finely chopped
- 2 tbsp Ghee
- 1 Green chilli finely chopped
- 1 tsp Ground cumin
- 3 tbsp Double cream
- 1 tbsp Fresh Ginger grated
- 1 tsp Ground coriander
- Sea Salt, to taste
- 500 g Spinach washed
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