Saag pa­neer kedgeree

SERVES 2 PREP 5 mins COOK 15 mins EASY V

BBC Good Food - - Easy Midweek -

2 large eggs

1 tbsp veg­etable oil

1 red onion, finely sliced

115g pa­neer, cut into 2-3cm cubes 2 tbsp medium curry pow­der 250g frozen spinach

200g cooked co­conut rice pouch 1/2 red chilli, finely sliced (op­tional)

Bring a medium pan of wa­ter to Q the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold wa­ter and set aside. Mean­while, driz­zle the oil in Q a large non-stick fry­ing pan or shal­low casse­role dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the pa­neer and fry for 5 mins or un­til evenly browned and the onion is begin­ning to caramelise.

Add the curry pow­der and fry Q for 1 min, then add the spinach. Cover with a lid and cook for a few mins to al­low the spinach to de­frost. Un­cover, add the rice, turn up the heat and cook for a few mins more or un­til ev­ery­thing is pip­ing hot. Sea­son.

Peel the eggs, halve and place on top of the rice. Fin­ish with a scat­ter­ing of chilli, if you like.

GOOD TO KNOW cal­cium • fo­late • fi­bre • iron • 2 of 5-a-day • gluten free

PER SERV­ING 553 kcals • fat 32g • sat­u­rates 14g • carbs 29g • sug­ars 6g • fi­bre 8g • pro­tein 32g • salt 0.8g

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