Saag paneer
fromsbs.com.auwww.sbs.com.au/food/recipe/saag-paneer/yrwd7v8sy
Sydney chef and restaurateur Ajay Raj shares his recipe for a classic Indian saag paneer – one of the most popular vegetarian curries on his menu. If you wish, shallow fry the paneer in a little oil until golden brown before adding to the spinach. Ajay says this makes the paneer taste better.
Ingredients
Instructions
Half-fill a saucepan with water and bring to the boil. Add the spinach and boil for 5 minutes. Remove from saucepan, drain and set aside to cool. When completely cool, place the spinach in the jug of a blender and process until a puree forms.In a separate pan, heat the oil and add cumin seeds. Add the onion, ginger, garlic, tomato and chilli. Sautee until the onion is brown. Season with salt. Add the garam masala and turmeric powder. Add the spinach puree. Cook, uncovered, for 5-7 minutes, stirring regularly. Add the the paneer. Continue cooking for 2-3 minutes.
