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Saag paneer kedgeree

Paneer and rice with boiled egg in bowl

Saag paneer kedgeree

Name: Saag paneer kedgeree
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 large eggs; 1 tbsp vegetable oil; 1 red onion finely sliced; 115g paneer cut into 2-3cm, cubes; 2 tbsp medium curry powder; 250g frozen spinach; 200g cooked coconut rice pouch; ½ red chilli finely sliced (optional)

Esther Clark

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.1 out of 5.44 ratingsRate

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Combine two Indian-inspired classics in this paneer and kedgeree mash-up. It's a quick and easy veggie dinner that delivers two of your 5-a-day

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large eggs
1 tbsp vegetable oil
1 red onion

finely sliced
115g paneer

cut into 2-3cm, cubes
2 tbsp medium curry powder
250g frozen spinach
200g cooked coconut rice pouch
½ red chilli

finely sliced (optional)

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Nutrition: per serving

kcal553
fat32g
saturates14g
carbs29g
sugars6g
fibre8g
protein32g
salt0.8g

Method

step 1

Bring a medium pan of water to the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold water and set aside.
step 2

Meanwhile, drizzle the oil in a large non-stick frying pan or shallow casserole dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the paneer and fry for 5 mins or until evenly browned and the onion is beginning to caramelise.
step 3

Add the curry powder and fry for 1 min, then add the spinach. Cover with a lid and cook for a few mins to allow the spinach to defrost. Uncover, add the rice, turn up the heat and cook for a few mins more or until everything is piping hot. Season. Peel the eggs, halve and place on top of the rice. Finish with a scattering of chilli, if you like.

Recipe from Good Food magazine, January 2019

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A star rating of 4.1 out of 5.44 ratings

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