Saag Paneer
Ingredients
- Paneer: 1 block, cut into 2-3 cm cubes
- Ground turmeric: 2 tsp
- Chilli powder: 1/2 tsp
- Onion: 1, diced, but not too finely
- Ground cumin: 1/2 tsp (Probably optional)
- Ground cinnamon: 1/2 tsp (Can probably replace this and the cumin with garam masala)
- Tomatoes: 2, diced (Tins of chopped tomatoes are far too wet for this. Also optional.)
- Spinach: 1 large bag minimum, torn up (Can also use frozen spinach. Either way, a lot is needed.)
- Peas (Optional)
Method
- Add oil, turmeric and chilli powder to a wide, deep pan.
- Add the paneer and fry on a high heat, turning occasionally until crispy and brown on multiple sides. Remove and set aside.
- Add the onions, cumin and cinnamon and cook in the remaining oil until very soft. At some point also add the tomatoes.
- Add the spinach (in batches if necessary) and wilt.
- Add peas if used.
- Add the fried paneer to the pan and heat, stirring carefully so as not to break the paneer.
- Serve with rice or naan bread.
Notes
All quantities are very approximate. Some ingredients are probably also missing as I really just make this up as I go...
For frying the paneer, the goal is something like a very shallow shallow fry, with more oil than would be used for pan frying but less than most shallow frying. A sautee pan is ideal for this.