Saag Paneer by
Source: Inspired by BBC Food by Anjum Anand
750g baby spinach, washed
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies whole
2 tsp ground coriander (or dried coriander leaves)
salt, to taste
250g ready-made paneer, cut into cubes
½-1 tsp garam masala (cumin, coriander seeds, cardamom, black peppercorns, cloves, mace, bay leaf, cinnamon)
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste
g baby spinach, washed
large onion, chopped
½ tbsp chopped garlic
-2 green chillies whole
ground coriander (or dried coriander leaves)
g ready-made paneer, cut into cubes
whole milk, or 4 tbsp double cream
-2 tsp lemon juice, or to taste
Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. If using less spinach i.e 300g, chop spinach with knife instead.
Dry fry the cumin, until fragrant and set aside
Grill the cubed paneer until brown on all sides and set aside.
Heat the oil in a large non-stick pan, add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, roasted cumin, garlic and chillies and cook for a further minute.
Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.