This is what I order every time I eat in an Indian restaurant. I always have the intention of trying something new, but I don’t like change. So, when the waiter looks at me, pen poised, I always utter the same words. “…And I’ll have a saag paneer, taka dhal and a chapati, please. Oh and I’ll just share Jamie’s rice.” (Jamie scowls.)
This isn’t the first time I’ve had a go at making saag paneer, though – I’ve made it once before the more traditional way, using a ton of fresh wilted spinach, drained and squeezed by hand – but I ain’t got time for that these days, far too hungry. So I came up with this quicker, less labour-intensive version (#storyofmylife).
Serves 4 / Hands on time 50 mins / Total time 50 min / V ❄
1 tbs rapeseed oil
½ tsp salt
Knob of ginger (1 inch), grated
1 green chilli, de-seeded
500ml vegetable stock, I use 1 Knorr vegetable stock pot
To serve (optional)
Lime wedges, chapatis, brown basmati rice
1. Slice the paneer into chunks and fry in batches in the rapeseed oil over a medium to high heat in a casserole dish with a lid (the paneer can spit a bit so you may need to cover with a lid). Once the paneer is browned on all sides, remove from the pan and leave to drain on kitchen paper. Put to one side.
2. In the same casserole dish, add the chopped onion and a bit more oil and a sprinkle of salt. Give it a mix before covering with a lid and cook on a medium heat until soft (you may need to add a dash of water to help the onions steam).
3. Add the garlic, fresh ginger and the chopped green chilli. Cook for a further few minutes before adding the all the spices. Add a dash of water to help loosen the spices a bit and to stop them from sticking to the bottom of the pan. Cook for a further 5 minutes.
If you’ve had a go at making my saag paneer or any of my other recipes, I’d love to hear about it @corrieheale email@example.com
V– Vegetarian ❄ – Freeze the fried paneer and curry sauce separately. Defrost before combing and heating through until piping hot. Consume within 3 months.