Comforting, vibrant, and full of flavour, saag paneer is one of those dishes that feels both wholesome and deeply satisfying. This recipe is a little twist on the traditional Saag Paneer Simple to make and perfect for sharing, it’s a brilliant vegetarian dish that works just as well as part of a feast or served with warm flatbreads or rice for an easy supper.
Makes 4 servings
2 large bags of baby spinach
2 dried red chillies
1⁄2 lemon, juiced
1 large red onion sliced
1 tablespoon ginger and garlic paste
1⁄2 can chopped tomatoes
200g All The Aunties paneer
2 tablespoons mustard oil
1 teaspoon mustard seeds
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon red chilli powder
1⁄2 teaspoon coriander powder
1 teaspoon cumin seeds
2 tablespoons cream to garnish
salt to taste
Method
Cut the paneer into medium-sized cubes. We love using All The Aunties paneer!
Heat a small amount of vegetable oil in a frying pan and fry the paneer, turning occasionally, until golden on all sides. Set aside.
Slice the onion and tear the red chillies in half, discarding the seeds if you prefer less heat.
In a large saucepan, heat the oil over medium heat and add the mustard seeds. Once they begin to pop, add the dried chilli and cumin seeds.
Add the onion and cook for 1-2 minutes until beginning to soften, then stir in the ginger and garlic paste.
Add the turmeric, red chilli powder, and coriander powder, adding a little extra oil if needed to stop the spices catching.
Stir in the tomatoes and cook for 1 minute, then add 1 teaspoon of salt.
Add the chopped spinach and cook until wilted, around 5 minutes. If needed, add the spinach in batches until it has all cooked down.
Fold through the fried paneer and season to taste.
Remove from the heat and finish with a drizzle of double cream, a squeeze of fresh lemon juice, and a scattering of coriander.