Saag paneer

This gloriously simple vegetarian curry recipe by Alfred Prasad is a fantastic one to have up your sleeve, whether you're preparing a full scale weekend blow out or simply adding some variety to a weekday supper. With the chunky paneer adding protein to the dish, this Indian side dish can also be scaled up to make a fantastic vegetarian main.

First published in 2015
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Ingredients

Metric

Imperial

Spinach

Masala spice mix

Paneer

  • 1 tbsp of vegetable oil
  • 250g of paneer

To plate

  • 1 tsp Kasoori methi, crushed

Equipment

  • Blender

Method

1
Begin by preparing the spinach. Fill a large pot with water until 3/4 full and bring to the boil. Wash the baby spinach and blanch it in the water for 2 minutes, then drain and refresh under cold running water. Drain again, then purée the spinach in a blender and set aside until required
2
For the spice mix, heat the oil in a medium saucepan and add the cumin seeds. Sauté for 30 seconds, then add the garlic and fry until golden brown. Stir through the chopped onion and sauté until softened, then add the spice powders to the pan and cook for a further 5 minutes. Stir in the tomatoes and simmer until broken down, then remove the pan from the heat and set to one side
3
Cut the paneer into 1cm cubes and heat the oil over in a large non-stick griddle pan. Once the pan has become very hot fry the paneer over a medium heat until it golden brown. Remove from the heat and set aside until required
  • 1 tbsp of vegetable oil
  • 250g of paneer
4
When ready to serve gently warm the masala spice mix in the same saucepan and add the puréed spinach. Season further to taste, then toss in the sautéed paneer. Transfer to a serving bowl, garnish with crushed Kasoori methi leaves and serve immediately
  • salt
  • 1 tsp Kasoori methi, crushed
First published in 2015
share recipe:

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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