An Indian dish with plenty of flavour, Paneer Saagwala is a well-loved vegetarian side. It’s rich in calcium and folate from the spinach and is gluten-free too.
• 450g paneer, diced into 3cm cubes
• 500g spinach leaves, fresh or frozen
• 1 large onion – finely chopped
• 2 tbsp ghee (clarified butter)
• 1 tsp Cumin seeds
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 4 garlic cloves
• 1 inch of ginger – grated
• 1 green chilli, roughly chopped, (include seeds for extra spice)
• The juice of half a lemon, to serve
1. Melt the ghee in a pan and when hot, add cumin seeds, turmeric and chilli powder.
2. Add the cubed paneer and toss well. Cook the paneer over medium heat till it becomes golden brown. Remove from pan and set aside.
3. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel or muslin cloth and squeeze out most of the water. Roughly chop.
4. Fry the onion with the garlic, ginger and green chilli for around 10 mins or until caramel coloured, adding a splash of water if it starts to look a little dry. Add the garam masala, stir to coat the onion mix, and fry for 2 mins.
- Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer back into the pan with the spinach mixture and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Serve paneer with rice or naan bread.
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