Paneer Saag

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Paneer Saag

Paneer Saag

Recipe Sarah Todd

Ingredients

  • 2 tbsp Squeaky Gate extra virgin olive oil

  • 2 cardamom pods

  • 1 bay leaf

  • 1 tsp cumin seeds

  • 1 onion, finely diced

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 1 whole dry red chili

  • 1 tsp garam masala

  • 1 tsp kasuri methi

  • 280g baby spinach

  • 1 cup milk

  • 1 cup paneer cubes, sauteed in pan

  • large Raco frypan

to serve

  • rice

  • red onion sliced

  • lime

  • roti

Method

  • In a large fry pan or wok add 1tbsp extra virgin olive oil on medium to high heat and fry whole spices for 30 seconds. Add onion, garlic, ginger and red chili until translucent (7-8 minutes). Add ground spices and spinach and adding a little water as needed. Cook until wilted but do not overcook. Finish with kasoori methi and blend with milk.

  • In a different fry pan add 1 tbsp extra virgin olive oil and sear the paneer until slightly golden and season. Add in the blended spinach and heat through. Serve with rice, roti and red onion.

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