Saag paneer
Golden pan-fried paneer cubes folded into a creamy, gingery spinach sauce made fast with frozen chopped spinach. Served with basmati rice.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serve
- 850 kcal
Ingredients
Method
Put the frozen spinach in a covered microwave-safe bowl and microwave on high until fully thawed and hot, stirring halfway.
Meanwhile, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the paneer and fry, turning, until golden on most sides. Sprinkle with a pinch of salt and move to a plate.
Add the remaining oil and the onion to the pan and cook over medium heat, stirring, until soft and turning golden.
Stir in the garlic, ginger, chile, cumin, garam masala and turmeric and cook for 1 minute until fragrant.
Add the spinach with its liquid, the water and 1/2 tsp salt. Simmer, stirring, until thick. For a smoother sauce, blend it briefly with an immersion blender. Heat the rice in the microwave while it simmers.
Stir in the cream and the paneer and warm through for 2 minutes. Taste for salt and serve with the rice.
Tips
- Pat the paneer dry before frying and leave it alone for the first minute so it browns rather than sticks.
- Paneer is set with acid rather than rennet, so it's suitable for vegetarians.
- Swap the cream for coconut milk and the paneer for firm tofu to make it vegan.
