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Saag paneer (cheese in creamy spiced greens)
Serves 4 Starters and mains
Ingredients
- 3tbsp oil
- 225-250g paneer, cut into 2cm cubes
- 1 medium onion, roughly chopped
- 2.5cm piece fresh root ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 2tsp cumin seeds
- 1 green chilli, chopped
- 1⁄2tsp ground turmeric
- 1⁄2tsp chilli powder
- 100g each black kale, leafy greens and Swiss chard, washed well
- 1tsp salt
- 1⁄2tsp garam masala or pinch dried fenugreek leaves
- single cream, to serve
- coriander leaves, to serve
- lemon or lime halves, to serve
Method
Put the oil into a pan, place over a medium heat and, when it’s hot, seal the paneer on all sides until golden. It will spit, so keep the pan loosely covered, using the lid as a shield to protect you from the oil.
Remove the paneer with a slotted spoon, then toss the onion, ginger and garlic into the pan. Cook for 5 minutes until they soften and start taking on colour, then add the cumin seeds, green chilli, turmeric and chilli powder and sauté for another 5 minutes.
Roughly slice and add the greens, along with 500ml of hot water and the salt. Let the greens cook, uncovered, until they wilt, then turn off the heat.
When the contents of the pan have cooled sufficiently for your food processor or blender, tip the greens in and blitz to a smooth paste with 125ml of hot water. You should get a thick, creamy and bright green mixture.
Pour the saag back into the pan and place over a medium heat. Drop the paneer in to the pan, along with the garam masala or fenugreek leaves. Warm the mixture for 5 minutes until the paneer softens and bubbles start appearing. Scoop into a bowl and finish with a swirl of single cream and a few coriander leaves. Serve with lemon or lime halves on the side to squeeze over.
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