As with most simple things in life, a good saag paneer is all in the detail. Our version may be slightly drier than that of your local curry house, but no less rich and sumptuous tasting for it. The trick is to get all the water out of the spinach beforehand, and to keep spicing to a minimum; not all curry dishes require a spice list as long as your arm.
Serve this superb saag paneer as a side dish, or a delicious supper for two.
Recipe for saag paneer
1 tbsp veg oil
1 pinch fennel seed
1 tsp mustard seed
Flaked sea salt
1 onion, very thinly sliced
2 garlic cloves, thinly sliced
1-inch ginger, grated
2 finger chillies, sliced down the length
1 tsp ground turmeric
1 tsp ground coriander
Juice of half a lemon
1 tbsp butter
- Bring a pan of well salted water to the boil. Add the spinach and blanch for 30 seconds.
- Remove the spinach from the pan with a slotted spoon, and transfer to a bowl of cold water.
- Once cold, drain the spinach, cover with kitchen roll, and place a weight on top. Leave for 10 minutes to remove all excess water.
- Roughly chop the spinach.
- Heat the oil in a frying pan and add the fennel and mustard seeds.
- Add the onion, garlic and ginger.
- Fry over a medium low heat for about ten minutes or until the onions are beginning to brown.
- Stir in the coriander and turmeric. Season with salt.
- Add the paneer and brown all over.
- Stir in the spinach, cook for several minutes, and then finish with lemon juice and butter.
- Serve hot, with warm chapati.
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