You may have noticed a bit of a gap on the blog, I was a little behind on posting but with this recipe I will be caught up to at least before I came back from holiday (4 days ago) – woo! I took this saag paneer recipe from Bosh – ‘Healthy Vegan’ and brutalised it into being vegetarian again. The vegan version uses tofu with nutritional yeast and miso which does sound interesting and probably would have been better than the paneer I bought from Sainsburys which turned out to be the feta textured kind which doesn’t fry properly (the halloumi textured kind that M&S sell is much better).
- 250 paneer
- 2 tbsp ghee
- 1 onion
- 5cm ginger
- 2 tomatoes (actually I forgot to buy these or Sainsburys forgot to deliver so I switched with some asparagus – very Indian I know!)
- 500g spinach
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chilli flakes
- 2 tbsp cream
- salt and pepper
- 2 rotis
1.) Chop the paneer into cubes
2.) Prepare a plate with 2 pieces of kitchen roll on it
3.) Melt 1tbsp of the ghee in a frying pan, add the paneer and fry until golden brown, turning around to catch all the sides.
4.) Remove the paneer from the pan and place on top of the kitchen roll. Press down with another piece of kitchen roll to remove the excess oil.
5.) Peel and dice the onion, ginger and garlic. Dice the tomatoes.
6.) Melt the other tbsp ghee in the pan, add the cumin seeds and cook for 30 seconds. Add the onion and cook until soft. Add the garlic and ginger and cook for 1 minute. Add the garam masala, turmeric and chilli and stir for 30 seconds. Add the tomatoes and cook down for 4 minutes.
7.) Add the spinach and leave it to wilt for 2 minutes. Take off the heat and add the cream. Season with salt and pepper.
8.) Stir through the paneer and serve with a roti.