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Paneer Saag

A tasty vegetarian curry

A colourful vegetarian curry - make it as hot or as not as you like by adding or subtracting chillies

INGREDIENTS

spinach

ginger

garlic

onion

chillies

yoghurt

cream

nutmeg

cumin

paneer cheese

flaked almonds

Watch the video


METHOD

  • Wash the spinach and steam it in a covered pan. If you've bought pre-washed spinach (???), just pop it in the pan with a small amount of water

  • When it's wilted, squeeze the liquid from it and leave it to cool

  • Finely chop the garlic, onion, ginger and chillies

  • Blitz them to a paste

  • Heat a tablespoon or so of oil in a frying pan

  • Fry the paste for about 5 minutes

  • Add about 150ml of yoghurt, the nutmeg, cumin and some salt

  • Stir it through and add about 250ml of hot water

  • Gently cook it down for 15-20 minutes until you get a thick paste (again)

  • Pop it back in the jug, add the spinach and blitz... to a smooth paste

  • The paste section above can be done the day before, or even earlier and frozen into batches if you make a lot of it

  • Heat oil in the pan and add the latest iteration of your paste

  • Add the paneer and cream and stir through

  • After about 5 minutes, add some flaked almonds - these are not necessary, but I do like the texture the add

  • Another few minutes and it's done. Serve with rice or roti/naan/flatbreads

#lockdownrecipes #lockdowncooking #saag #indan #sikh #vegetarian

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