Spring Greens Saag Paneer

We’ve switched the usual spinach for seasonal greens in this recipe. If you’re not a paneer fan, swap it for firm tofu and add a little extra cooking time at step 1, frying until golden.

Hands-on time 30min. Cooking time about 30min. Serves 4

 2tbsp vegetable oil

 400g paneer, cut into 2cm cubes, see intro

 1 green chilli, deseeded and finely chopped  1tsp nigella seeds

 2tsp black/brown mustard seeds

 1tsp garam masala

 1/2 tsp ground turmeric

 1 onion, finely sliced

 5cm piece fresh root ginger, peeled and finely grated

 2 garlic cloves, crushed

 400g spring greens, stalks finely shredded and leaves roughly chopped

 75ml double cream

FOR THE RADISH PICKLE  150g radishes, trimmed and sliced into chunky matchsticks  2tbsp white wine vinegar  2tsp caster sugar

1 Heat 1tbsp oil in a large, deep frying pan over medium-high heat and cook the paneer for 5min, turning occasionally, until golden all over. Remove to a plate.

2 Add remaining 1tbsp oil to the pan and reduce heat to low. Add the chilli, nigella and mustard seeds, the garam masala and turmeric and fry for 2min, until fragrant. Remove pan from the heat and carefully spoon 1/2 the mixture into a medium bowl. Add the radish pickle ingredients and plenty of seasoning to the bowl, mix well and set aside.

3 Return pan (with remaining spice mixture) to medium heat, add the onion with a splash of water and cook for 10min, until softened. Stir in the ginger, garlic and plenty of seasoning and cook for 2min, until fragrant. Add the spring greens (stalks and leaves) and 100ml water and cook, stirring, until wilted. Stir in the double cream and return paneer to the pan to heat through.

4 Check seasoning and divide the saag paneer between 4 bowls and serve with the radish pickle and naan breads, if you like.

PER SERVING 562cals, 31g protein, 43g fat (22g saturates), 11g carbs (9g total sugars), 6g fibre n