Saag paneer

Name: Saag paneer
Cook time: 20 min
Yield: 4

with carrot rice and masala cashews

Ready in around 20 mins

RECIPE FACT:

“Saag” refers to leafy greens and in India saag curries can consist of spinach, mustard or collard greens.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PANEER AND VEGETABLES:

Cut the paneer into 1 cm cubes. Peel and grate the carrots. Remove the curry leaves from their stalks.
2. TO COOK THE POPPADOMS:

Stove top option (preferred): Place a non-stick frying over a medium-high heat with a drizzle of oil. Once the pan is hot cook the poppadums one at a time for about 30-60 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadum in the microwave one at a time and cook on high for 30-60 secs turning over halfway through the cooking time.
3. TO COOK THE RICE:

Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the curry leaves and cook for 30-60 secs. Open the bag of steamed rice squeezing gently on the bag to break up any large clumps. Add the carrot and rice to the pan, season with salt and cook for 2-3 mins. Remove from the pan into a serving bowl and cover to keep warm.
4. TO COOK THE SAAG PANEER:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the paneer and cook for 2-3 mins turning regularly. Add the saag paste and cook for 30-60 secs. Add the baby spinach and cook for 2-3 mins until wilted – you may need to add the spinach in batches. Pour in the coconut sauce and cook for a further 2-3 mins.
TO SERVE:

Spoon carrot rice into bowls and top with saag paneer. Dollop with mango chutney and serve with poppadum’s.