You might have seen this easy Saag Paneer recipe in the Instagram stories a while ago. I’m no nutritionist but I love the amount of spinach in this recipe. That has got to be a lot of goodness, whilst all you taste is the crispy paneer and aromatic spices.
We add ground Fenugreek to ours but I realise this isn’t a common spice many people have in their cupboards so don’t worry. It’s still yummy without it. It just gives it that memory for me. If you like things spicy, add some chilli powder, flakes or we love Sriracha sauce at the same time as the rest of your spices. Without it’s perfect for kids.
We serve ours with pilau rice but on the odd occasion it’s pretty good with chips to soak up those spices!
Easy Saag Paneer
- 1 tbsp Garam masala
- 500 g Paneer cheese
- 1 x Red onion
- 300 g Spinach
- 2 large Beef tomatoes
- 2 tbsp Tomato paste
- 1 x Red chilli
- 1 x Vegetable stock cube in 450ml Boiled water
- 1 tbsp Cumin seeds
- 1 tsp Ground Fenugreek
- 1 tsp Finely chopped fresh Ginger
- 1 handful Fresh chopped coriander as garnish
- Chop the paneer into bite sized pieces, and fry in a pan with 1 tbsp oil until each side is golden brown. Set aside
- Heat 1 tbsp oil in the pan and fry the onions on a medium heat until soft. Add the garam masala, cumin seeds, fenugreek, salt and pepper to taste. Fry for 1 minute.
- Add the chopped tomato's, fresh ginger, tomato paste and season with salt and pepper. Simmer
- Pop the spinach into a colander. Wash with cold water, then pour over a kettle of hot water until the spinach wilts. Rinse with cold water, until it's cool enough to touch. Squeeze the water out of the spinach then place on the chopping board and chop finely.
- Add the spinach the pan along with the stock. Simmer until the sauce becomes thick. Add the paneer and stir through. We serve it with pilau rice and a sprinkle of chopped coriander