Saag Paneer
(from dedalusjmmr’s recipe box)
Source: The Food of India book (from RecipeThing user theReasonableMan)
Prep time: 20 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Curry, Indian, Vegetarian
Ingredients
- 500g (1 bunch) English Spinach Leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon oil
- 1 red onion, thinly sliced
- 5 garlic cloves, chopped
- 200g tin chopped tomatoes
- 2cm piece of ginger, grated
- 1 teaspoon garam masala
- 225g paneer, cubed
Directions
-
Blanch the spinach leaves in boiling water for 2 minutes, then refresh in cold water, drain and very finely chop.
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Place a small frying pan over low heat and dry-roast the cumin until aromatice.
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Remove the cumin then dry-roast the coriander, then the fenugreek.
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Heat the oil in a karhai or heavy-based frying pan over low heat and fry the onion, garlic, cumin, coriander and fenugreek until brown and aromatic.
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Stir in the tomato, ginger and garam masala and bring to the boil.
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Add the spinach and cook until the liquid has reduced.
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Fold in the paneer, trying to keep it in whole pieces.
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Stir gently until heated through.
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Season with salt, to taste.