Saag Paneer

SERVINGS

4

HEAT LEVEL
PREP TIME

15 min

COOK TIME

15 min

The perfect dish to liven up any meal, this traditional spinach and paneer recipe is simply delicious with the warming flavours of our Madras Spice Paste.

RECIPE CALLS FOR

Madras Spice Paste

INGREDIENTS

  • 2 bunches spinach, roughly chopped
  • 1 tsp oil
  • 1 tbsp cumin seeds
  • 2 onions, finely chopped
  • 1 green chili, sliced
  • 1 clove garlic, minced
  • 2 tbsp Patak’s® Madras Spice Paste
  • ¼ cup water
  • 1 block (400 g) paneer, cubed
  • Salt, to taste
  • 1–2 tbsp heavy cream
  • Fresh coriander, chopped (garnish)

INSTRUCTIONS

  1. Blanch the spinach in a large covered pot on medium heat, 2 to 3 min.
  2. Drain the water, run the spinach under cold water and squeeze the moisture out with your hands.
  3. Heat the oil in the pan, add the cumin seeds and cook, stirring, until they start to sizzle.
  4. Add the onions and cook until translucent.
  5. Add the chili and garlic, and cook, stirring, until golden brown.
  6. Stir in the Patak’s® Madras Spice Paste and water, and simmer until almost all the water has evaporated.
  7. Add the spinach and cook for 1 to 2 min.
  8. Add the paneer and cook 3 min.
  9. Salt to taste and stir in the heavy cream.
  10. Garnish with coriander.

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