When my Canadian goes away, I treat myself with meals that only I enjoy, like this Saag Paneer. Beautifully spiced and fragrant, I find it is the perfect antidote to a long arduous week.
The little pockets of fresh paneer cheese siting in a delightful spiced, slightly creamy sauce. The sauce can just blip away on the stove top until I’m ready. This is a very indulgent dinner for me, especially when topped a gorgeous chutney. Mango chutney would be the obvious go to but I have a different favourite. If you’re in New Zealand, look up Jenny’s Kitchen. She has a wonderful range of tamarind chutneys that you’ll find excuses to smear on everything. It is divine, New Zealand made and full of complex flavours; win!
I made my own paneer which is easy enough, but you will find this delightful Indian cheese in all good supermarkets.
Serve with hot steamed rice, or flaky naan on the side.
Ingredients
- 1 tbsp neutral flavoured oil
- 200gm paneer cheese, cubed
- 1/2 red onion, diced
- 3 cloves garlic crushed
- 3cm ginger, grated
- 2 tsp ground cumin
- 2 tsp garam masla
- 2 tsp turmeric
- 1 tomato, diced
- 120gm spinach leaves
- 50ml cream
- 1 green chilli sliced
Instructions
Heat the oil in a non stick pan, over a medium heat and add the paneer cheese. Pan fry until golden. Remove from the pan and reserve for later. Add the onion, garlic, ginger and spices. Saute until lightly coloured and add the tomatoes. Gently toss through and add the spinach leaves and cream. Cook gently on low for a minute or two until slightly wilted. Return the paneer to pan, add the sliced chilli and toss through. Cover with a lid and cook until the spinach leaves are wilted and the sauce has coloured.
Serve with hot steamed rice and a good dollop of chutney on top.
Notes
Mango chutney is beautiful with this dish, but I do adore the slightly sour notes of tamarind.
