Easy saag­wala a lus­cious dish

Who needs take­aways when you can make this de­li­cious curry at home?


Pa­neer is a fresh white cheese that’s com­mon in In­dian cui­sine. It has a mild flavour, not dis­sim­i­lar to ri­cotta, but its tex­ture is more like hal­loumi. You’ll find pa­neer in the cheese sec­tion of most su­per­mar­kets. Hal­loumi makes a good sub­sti­tute if you can’t find it.


2 ta­ble­spoons In­dian spice mix* (see be­low) 200g pa­neer, cut into 1cm cubes 1 brown onion, thinly sliced 300g very finely chopped spinach leaves (stalks re­moved) 1 cup cream 3 cloves gar­lic, minced 3cm gin­ger, finely grated 100g but­ton mush­rooms, stalks re­moved, sliced 1⁄ cup veg­etable stock

4 2 ta­ble­spoons tomato paste juice of 1⁄ a lemon

2 1⁄4-1⁄ cup chopped co­rian­der


Car­rot raita 2 car­rots, peeled, grated 3⁄ cup nat­u­ral unsweet­ened yo­ghurt

4 juice of 1⁄ a lemon

2 1⁄ cup chopped mint leaves


To serve: Steamed bas­mati rice.

Put 11⁄ tea­spoons of In­dian spice mix

2 (re­serve the re­main­der) and the pa­neer cubes in a medium bowl. Toss to coat in the spices. Heat a driz­zle of oil in a large fry­ing pan (prefer­ably non-stick) over medium heat. Cook the pa­neer for about 2 min­utes, shak­ing around in the pan to cook it on all sides, un­til golden brown, then re­move from pan and set aside. Re­duce the heat to low tomedium, add the onion and a lit­tle ex­tra oil, and cook for about 8min­utes un­til golden brown. If it looks like the onions or spices are catch­ing and burn­ing on the bot­tom of the pan, add a few ta­ble­spoons of wa­ter, stir, and they should lift from the bot­tom of the pan eas­ily. Puree the spinach and cream to­gether us­ing a stick blender. Add another driz­zle of oil to the fry­ing pan with the onion in it and add the gar­lic, gin­ger and re­main­ing spice mix. Cook for 1-2 min­utes un­til fra­grant. Add the mush­rooms and stock, cook for a fur­ther 2min­utes or

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