Vegetarian Saag Paneer

Vegetarian Saag Paneer

Serves 4
Cooks in
Easy

Ingredients

500g field fare frozen spinach
60g (2¼oz) ghee (Indian clarified butter, from larger supermarkets) or butter
2tsp cumin seeds
120g field fare frozen diced onion (finely chopped)
2 plum tomatoes, finely chopped
2 red peppers, deseeded and roughly chopped
2tsp finely grated garlic
1tbsp root ginger, peeled and finely grated
1tsp chilli powder
1tsp ground coriander
Salt and freshly ground black pepper
250g (9oz) paneer – cut into bite-sized pieces
2tbsp double cream
1tsp lemon juice
2tbsp chopped coriander

500g field fare frozen spinach 60g (2¼oz) ghee (Indian clarified butter, from larger supermarkets) or butter 2tsp cumin seeds 120g field fare frozen diced onion (finely chopped) 2 plum tomatoes, finely chopped 2 red peppers, deseeded and roughly chopped 2tsp finely grated garlic 1tbsp root ginger, peeled and finely grated 1tsp chilli powder 1tsp ground coriander Salt and freshly ground black pepper 250g (9oz) paneer – cut into bite-sized pieces 2tbsp double cream 1tsp lemon juice 2tbsp chopped coriander

Bring a large saucepan of water to the boil. Add the frozen spinach and boil for 2-3 minutes, then drain thoroughly in a colander.

Transfer the spinach to a food processor and blend to a smooth purée.

Meanwhile, heat the ghee or butter in a large heavy frying pan over a medium-low heat.

Add the cumin seeds and chopped onion, and stir-fry for 6-8 minutes, until the onion is lightly golden.

Add the chopped tomatoes, red pepper, garlic, ginger, chilli powder and ground coriander. Season well with salt and pepper. Stir and cook for 2-3 minutes.

Increase the heat to high, add the paneer and cook for 30-40 seconds. Tip in the spinach purée and stir-fry for 4-5 minutes.

Remove from the heat and stir in the cream, lemon juice and chopped coriander. Serve immediately with basmati rice or flat breads.

 

Many thanks to www.dailymail.co.uk/femail/food for this recipe.

Important Information

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