Saag Paneer

Enjoy for a #meatfreemonday (or any day of the week!) and try this delicious vegetarian spinach and paneer curry. Enjoy as a main meal or as a side to your choice of grilled or pan fried protein.

Make this vegan by swapping the paneer for extra firm tofu.

What you'll need

Enough for however many you're feeding, I cook for 2.

Fresh ingredients

• Large bag of spinach
• Paneer, about 100g per person
• Fresh coriander, optional

Everyday basics

• Medium onion
• 2-3 Garlic cloves
  
• Fresh ginger, thumb sized
  
  

Store cupboard

• Tin of tomatoes
• Coconut milk, I used ½ tin 
• Olive oil, ghee, butter or coconut oil
• Salt, ½ tsp

Spice blend

• Chilli flakes, ½-1 tsp
• Ground coriander, 1 tbsp
• Ground cumin, 1 tsp
• Ground turmeric, ½ tsp

Garnish

• Garam masala, 1 tsp
• Fresh coriander

What to do

1. Fry Paneer in oil, butter or ghee. Remove from the frying pan when lightly browned on both sides.

2. Finely chop the onion, 2-3 garlic cloves and a thumb sized piece of ginger. Alternatively use a grater or blend with a splash of water.

3. On a medium heat soften the onion, garlic, ginger with ½ tsp salt with additional oil if needed or a splash of water to stop it sticking.

4. Add the spice blend and cook for 2-3 mins, stirring regularly to avoid burning.

5. Add tomatoes, coconut milk (whole can if you like) and spinach and cook for 10-15 mins.

6. Add paneer, garam masala and coriander and stir.

The dish is now ready to serve. I enjoy this as a main dish on its own, but you could also serve it with some coriander, cauliflower or broccoli rice and a side of your choice of protein, some left over roast chicken would be nice.