Saag Paneer

Ingredients

• Turmeric

  Spices, ground

  1 tsp or 2g

• Spinach

  Raw

  500g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 clove or 9g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Ghee

  Simply Ghee

  6 tsp or 30g

• Chili Powder

  Cora

  1 tsp or 20g

• Paneer

  Tre Stelle

  450g

• Ginger Root

  Freshdirect

  2 tsp raw or 4g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

Directions

1. 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.