Saag Paneer

Name: How to cook Saag Paneer - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

John A

Saag Paneer

I made this, together with my potato and frozen pea recipe, to accompany my chicken curry (plus, of course, rice, breads and chutneys). Both other recipes are already on Cookpad. My Sikh son-in-law kindly confirmed the list of ingredients for this recipe and advised on cooking order.

Ingredient

Food ration :

2 servings

Cooking time :

25-30 minutes including prep

200 g

fresh baby spinach

2 tbsp

rapeseed oil

large knobs butter

200-250 g

paneer, in 3 cm cubes

onion, chopped

3 cloves

garlic, chopped

thumbnail ginger, grated

green chillies with seeds, chopped

1 tsp

hot chilli powder

1 tsp

cumin

1 tsp

turmeric

1 tsp

garam masala

75 g

tomato purée

1/2

lemon, juice of

Cooking instructions

* Step 1

Fry the spinach to wilt in a dry pan, squeeze out any residual water, chop and set aside to Step 5 below.

* Step 2

Meanwhile, in a separate pan bring 1 knob butter and 1 tbsp oil to a medium heat and gently fry the paneer for 5-7 minutes, turning occasionally to ensure that all surfaces are sealed. Once the paneer is a nice golden colour (but not burnt), set aside to Step 5 below.

* Step 3

Add the remaining oil and butter to the pan, increase to a medium-high heat and fry the onion, stirring only to avoid sticking, for 4 minutes. Add the garlic, ginger and chillies and continue frying, stirring occasionally, for a further 3-4 minutes or until the onions begin to caramelise.