Indian 

Saag Paneer (also known as Palak Paneer)

 

 

Ingredients

 

 

225g

Paneer, cut into small cubes

 
300g

Spinach, fresh

 
1

Small Onion

 
1

Tomato, fresh, skinned and chopped

 
1

Garlic clove, crushed

 
1

Green Chilli, chopped

 
10g

Ginger, chopped

 
1/2 tsp

Garam Masala

 
1/4 tsp

Turmeric powder

 
 

Butter or Oil for frying

 
  Salt & Pepper to taste  

Method

Heat some oil or butter in a large pan. Fry the Paneer quickly until golden brown then put it to one side.

Roughly chop the spinach leaves.

Using the same pan, fry the onion until golden brown then add the ginger, chilli and garlic. Cook for a further minute. add the tomato, salt, pepper, turmeric and mixed spice. Cook until the oil separates.

Add the spinach. Cover and cook on a low heat until the spinach is tender and the mixture is almost dry.

Add the Paneer, stir and cook for 5 minutes on a low heat. Add a small amount of hot water if too dry.

Serve with naan bread.

Source: Long Clawson Dairy Ltd. Manufacturers of Paneer.

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