This dish is known in India as Saag Paneer. Its one of my favourite ways with spinach.
Ingredients
- 750 g baby spinach leaves washed well and drained
- 3 tbsps vegetable oil
- 1 tsp cumin seeds
- 1 large onion peeled and chopped
- 15 g fresh ginger peeled and sliced into thin strips
- 1 1/2 tbsps cloves garlic, finely chopped
- 1 whole green chilli left whole
- 2 tsps ground coriander
- sea salt to taste
- 250 g paneer cut in 1" cubes
- 1 tsp garam masala
- 4 tbsps double cream
- 2 tsps lemon juice
Servings:
Instructions
- Blanch the spinach leaves in hot water for about 3 minutes until wilted. Drain in a colander and run under cold water until cool. Drain well, then chop finely or blend to a smooth paste as preferred.
- Heat the oil in a large non-stick frying pan. Add the cumin seeds and fry for about 30 seconds, then add the onion and fry for a further 6 minutes over a gentle heat until soft. Add the ginger, garlic and whole chilli and cook for a minute, then add the coriander and a pinch of salt.
- Cook for 30 seconds then add the spinach to the pan and a little water if needed. Bring to the boil and simmer for 3 minutes.
- Add the paneer, garam masala and cream. Stir together and cook for a few minutes until the spinach is creamy. Stir in lemon juice to taste before serving.
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