Saag paneer

Another Indian side dish to join spiced okra in my Indian cooking escapades. Both spinach and cheese are popular in this household so how wrong could it go? Also, saag paneer is one of the dishes I tend to order when having an Indian meal (which is rarely until now).



IMG_7718, originally uploaded by alecmuffett.

IMG_7734 by alecmuffett IMG_7740 by alecmuffett IMG_7741 by alecmuffett IMG_7744 by alecmuffett

I used this BBC food recipe but instead of fresh spinach I got a bag of frozen one from Waitrose, which did just as well. Useful metric: cooking 10oz of frozen spinach will deliver the equivalent of 1lb of fresh, cooked one.

Ingredients:

750g/1½lb baby spinach, washed (I used >500g of frozen spinach)
3 tbsp vegetable oil (a bit less as I always try to go easy on fats)
1 tsp cumin seeds (only had ground cumin which I added after the onions, as they were frying)
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole (got confused about this, but followed the recipe and discovered that whole chilli does transfer enough heat to dish. Chopped would have ruined it with too much heat).
2 tsp ground coriander (I only had seeds so crushed them myself)
salt, to taste
250g/8¾oz ready-made paneer (I found mine in Waitrose), cut into cubes (these were cut into 1cm cubes, but got a request to chop them smaller next time or quickly fry them before adding to spinach to have them a little more heated through)
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream (I used cream, so the fat I avoided in less oil shows up here. Better place, I say.)
1-2 tsp lemon juice, or to taste

  1. Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.
  2. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.
  3. 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 a boil and then simmer for three minutes.
  4. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

It tasted like proper saag paneer and I’ll definitely be making it again.

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One thought on “Saag paneer

  1. Pingback: Chicken tikka masala revisited « Cooking for Hippos

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