SAG PANEER
‘There’s no getting around it, this takes a lot of spinach… but it goes to nothing. Don’t use frozen – it’s just not the same,’ says Allegra
As well as appearing on TV, Allegra Mcevedy is co-founder of fast food chain Leon, and this is her seventh cookery book. Quick, Quick Slow shakes off the notion that slow-cooking is old-fashioned. The recipes enliven cheaper cuts of meat, seafood and pulses, and each dish is paired with zingy, speedy sides. Allegra’s love of bold flavours is evident – a great book for families looking to save money on food without compromising taste.
Hands-on time 20min. Cooking time about 40min. Serves 4
750g (1lb 10½oz) spinach 2tbsp vegetable oil 400g (14oz) paneer, cut into 3-4cm (1¼-1½in) cubes 25g (1oz) butter 1 large onion, sliced 3-4 garlic cloves, chopped 1-2 green chillis (or use bird’s eye if you like the heat), sliced 25g (1oz) fresh root ginger, peeled and grated ½tsp garam masala ½tsp ground turmeric 150g (5oz) cherry tomatoes Juice ½ lemon 4tbsp plain yogurt, optional
1 Bring a large pan of salted water to the boil. Add spinach, a handful at a time, using a slotted spoon to press each load under the water. When all spinach is added, drain in a colander and run under cold water to cool. Squeeze water out of spinach, a handful at a time, then roughly chop. Set aside. 2 Heat oil in a large wide pan over high heat; fry paneer for 2-3min a side, until golden all over. Lift paneer out on to a tray lined with kitchen paper to drain. 3 Lower heat slightly; add butter to empty pan. Gently fry onion until it starts to soften. Lower heat, stir in garlic, chillis, ginger and spices and cook for 5min. 4 Add cooked spinach, tomatoes and half a mug of water. Stir well, then cover; cook for 10-15min until tomatoes have burst. 5 Fold in fried paneer and warm through, then turn off heat and finish with lemon juice and seasoning. Stir through yogurt, if using, and serve. PER SERVING (with yogurt) 545cals, 28g protein, 40g fat (22g saturates), 13g carbs (12g total sugars), 8g fibre