Saag Paneer

Prep time: 35 mins | Serves: 2-3

Ingredients:

• 250g paneer, cut into cubes

• 400g spinach leaves (fresh or frozen)

• 20g ghee or butter

• 10g neutral oil (sunflower or rapeseed)

• 100g onion, finely diced

• 10g garlic, chopped

• 10g fresh ginger, grated

• 1 green chilli, finely sliced (optional)

• 5g ground cumin

• 5g garam masala

• 3g turmeric

• 2g ground coriander

• 100g chopped tomatoes (or purée)

• 100g double cream or full-fat yoghurt

• 6g sea salt

• 2g freshly ground black pepper

• 5g lemon juice

Method:

1. Blanch the spinach in boiling water for 1 minute, then drain and refresh in cold water. Squeeze out excess liquid and blend until smooth.

2. Heat ghee and oil in a pan over medium heat. Add onion, cooking until soft and golden.

3. Stir in garlic, ginger, and chilli, then add all the spices. Cook for 1 minute until fragrant.

4. Add the tomatoes and simmer for 5 minutes until thick. Stir through the spinach purée.

5. Fold in the cream and season with salt, pepper, and lemon juice.

6. In a separate pan, lightly fry the paneer cubes until golden on each side, then add to the spinach sauce.

7. Simmer gently for 3–4 minutes to coat the paneer and bring everything together.

Storage:

Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently until piping hot — add a splash of cream or water to loosen if needed.