Saag Paneer

Name: Saag Paneer
Cuisine: India
Ingredients: 225 g (8 oz) or ½ quantity paneer, cubed; 1 teaspoon garam masala; 2 cm (¾ inch) piece of ginger, grated; 200 g (7 oz) tin chopped tomatoes; 5 garlic cloves, chopped; 1 red onion, thinly sliced; 1 tablespoon oil; ½ teaspoon fenugreek seeds; ½ teaspoon ground coriander; ½ teaspoon ground cumin; 500 g (1 bunch) English spinach leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Leafy greens are used in many innovative recipes from the north to the south of India. In this recipe, spinach, tomatoes and paneer are used in a more textured dish than the smooth pureed versions served in many northern indian restaurants.

Ingredients

500 g (1 bunch) English spinach leaves
½ teaspoon ground cumin

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Blanch the spinach leaves in boiling water for 2 minutes, then refresh in cold water, drain and very finely chop. Place a small frying pan over low heat and dry-roast the cumin until aromatic. Remove, dry-roast the coriander, then the fenugreek.

Heat the oil in a karhai or heavy-based frying pan over low heat and fry the onion, garlic, cumin, coriander and fenugreek until brown and arom