A delicious Indian side dish combining Saag (spinach) and the Indian cheese, Paneer.
This is wonderfully fragrant and lightly spiced and very easy to make.
You can even make it in advance and just give it a little heat up when you need it.
(Many thanks to the wonderful Nila of Nila’s Kitchen for the recipe, and for teaching us how to make it)
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 kilo baby spinach washed
- 3 tablespoons sunflower oil
- 3 teaspoons cumin seeds
- 2 large onions
- 1 teaspoon chilli, garlic & ginger mix
- 1.5 teaspoon ground coriander
- 1.5 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 500 grammes ready-made paneer
- 6 tablespoons whole milk
- 4 tablespoons double cream or natural yoghurt
- 3 teaspoons lemon juice
Ingredients
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Instructions
- Cut the paneer into cubes. Chop the onions.
- Wash and dry the excess water from the spinach.
- Heat the oil in a large, non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant.
- Add the paneer and cook until it is golden brown.
- Add the onion to the golden brown paneer and fry over a low heat until soft, about 6 minutes.
- Add the ginger, garlic and chilli paste and cook for a further minute.
- Add the ground coriander and salt to taste.
- Cook for another 30 seconds, then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to the boil and then simmer for 3 minutes.
- Add the cream (or yoghurt). Stir and cook for a few minutes until the spinach is nice and creamy. Stir in the lemon juice to taste.