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Saag paneer

• Elena Silcock

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.100 ratingsRate

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An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too

Egg-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 2 tbsp ghee

  or cooking oil

• 1 tsp turmeric

• 1 tsp chilli powder

  or Kashmiri chilli powder

• 450g paneer

  cut into 3cm cubes

• 500g spinach

  mature fresh or frozen

• 1 large onion

  finely chopped

• 3 garlic cloves

• thumb-sized piece of ginger

• 1 green chilli

  roughly chopped, (include seeds for extra spice)

• 1 tsp garam masala

• ½ lemon

  juiced, to serve

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Nutrition: Per serving

• kcal326

• fat24g

• saturates15g

• carbs4g

• sugars3g

  low

• fibre2g

• protein22g

  high

• salt0.2g

  low

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Method

• step 1

  Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

• step 2

  Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

• step 3

  Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Season to taste. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

Recipe from Good Food magazine, August 2017

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A star rating of 3.8 out of 5.100 ratings

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