Friday night curry Part one – Saag Paneer
So I wonder if anyone has tried making Paneer yet? Either way this is a perfect recipe for you to use it in or if you would prefer just buy some, I have to warn you though the taste does not compare! When I was in India I ate a lot of Mata Paneer (pea and cheese curry) this recipe would work for that to just swap the spinach for peas. It would also work for Saag Aloo if you exchange the paneer for potato cubes but they will take much longer to cook.
Saag Paneer (Spinach and Cheese Curry)
- Fry 1 large chopped onion until it turns translucent.
- Add 3 cloves of chopped garlic 2 teaspoons of chopped fresh ginger and a chopped chilli.
- Give that a minute then add 2 teaspoons ground coriander, 1 tsp ground cumin, 1 tsp turmeric and brown them off for a couple of minutes to bring out the flavour.
- Add a tin of chopped tomatoes and cook through for five minutes so all the flavours combine together,
- Add lots of spinach (I used frozen because it was in my freezer but fresh is just as good)
- Salt and pepper to taste cook through leave to simmer for a few minutes. If it starts to dry out add some water to keep it nice and moist.
- While the spinach mixture is cooking fry off some cubes of paneer cheese until it turns brown on both sides
- At the last moment add some Garam masala and lemon juice to your spinach mix stir well then add the browned paneer.
- Enjoy with rice or roti (chapati – Indian flat bread)