Saag pa­neer

BBC Good Food - - Easiest Ever -

Use ei­ther fresh, ma­ture spinach or frozen spinach for this dish. The young baby leaves don’t pack the flavour-punch needed to make this dish re­ally de­li­cious.

SERVES 6 PREP 10 mins COOK 20 mins EASY V 2 tbsp ghee

1 tsp turmeric

1 tsp Kash­miri chilli pow­der 450g pa­neer, cut into 3cm cubes

500g spinach, ma­ture fresh or frozen

1 large onion, finely chopped 3 gar­lic cloves thumb-sized piece of gin­ger 1 green chilli, roughly chopped, (in­clude seeds for ex­tra spice) 1 tsp garam masala

1/2 lemon, juiced, to serve

1 Melt the ghee, whisk in with the turmeric and chilli pow­der, then add the cubed pa­neer and toss well. Set aside. 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 and squeeze out most of the wa­ter. Roughly chop. 2 Blitz the onion with the gar­lic, gin­ger and green chilli. Cook the pa­neer in a large non-stick fry­ing pan over medium heat for around 8 mins, toss­ing the pan so they be­come golden all over. Re­move and set aside on a plate, leav­ing spices be­hind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry un­til caramel coloured, around 10 mins, adding a splash of wa­ter if it looks a lit­tle dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

3 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 and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a lit­tle lemon juice, to serve.

GOOD TO KNOW cal­cium • fo­late • gluten free

PER SERV­ING 326 kcals • fat 24g • sat­u­rates 15g • carbs 4g • sug­ars 3g • fi­bre 2g • pro­tein 22g • salt 0.2g

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