Saag Paneer

For four as a side.

  • 300g paneer, cubed – the shop bought stuff is best
  • 300g tin of spinach, and by this I mean a tin that yields 300g drained
  • 1tbsp vegetable oil
  • 25g butter
  • 2 cloves garlic, peeled and roughly diced
  • as much as chilli you fancy, 1tsp cumin seeds, 1 clove, 1 cardamom pod, salt, black pepper
  • as much grated ginger as you dare (fine to use the stuff in jars, in which case at least one tablespoon)

Not much to say. Bash up the spices in a mortar. Melt the butter in the oil in a large pan on a medium heat. Add the spices and fry for a minute. Add the garlic and fry for a minute. Add the paneer, and fry until lightly golden, stirring gently. Add the ginger and fry for another minute. Tip in the spinach, turn down the heat and stir until combined and the spinach is hot.

Don’t try and make your own paneer; too much pain. You could also brown a sliced up onion to the point of collapse before adding the paneer.  Tinned spinach won’t hurt, and will be more reminiscent of an English curry house, but you could obviously wilt down some fresh spinach on top of the fried paneer instead.


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