Recipe
Saag Paneer
A comforting spinach and paneer curry with ginger, garlic and warm spices.
Ingredients
Method
15 mins prep25 mins cook40 mins total
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.
About this recipe
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.
