Chetna Makan’s saag paneer curry
- February 2016
- Serves 4
- Hands-on time 20 min, simmering time 30 min
Chetna Makan’s saag paneer curry recipe, made with spinach and the Indian cheese, uses just a few ingredients and is quick and easy to make.
If you like the paneer idea, Chetna’s also created a fab paneer and pea samosa recipe for us.
- 18.2g (9.4g saturated)
- 7g (6.5g sugars)
- 500g young leaf spinach
- 1 green chilli, deseeded and roughly chopped
- 300ml freshly boiled water
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 2 garlic cloves, finely chopped
- 500g paneer, cut into small cubes
- 1 tsp kashmiri chilli powder (or mild chilli powder), plus extra
- 2 tbsp double cream
- 1 tbsp lemon juice, plus lemon wedges to serve
- Put the spinach in a lidded saucepan with the chopped chilli and pour over the 300ml boiled water. Cover and cook on a medium heat for 10 minutes. Remove from the heat and leave to cool in the pan for 5 minutes, then whizz to a purée in a mini food processor or blender.
- Heat the oil in a large lidded pan over a medium heat. Add the cumin seeds and, once they sizzle, add the garlic, then cook for 1 minute. Add the spinach purée, bring to the boil, then cover and cook for 15 minutes.
- Add the paneer, a good pinch of sea salt and chilli powder to the pan, then cover and cook for 5-7 minutes. Stir in the cream and cook for 2 minutes, then add the lemon juice. Mix well, sprinkle over more chilli powder and serve with lemon wedges.
Once cooled, this will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.
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