Paneer Saag 🥬 by elenasilcock
An Indian dish with loads of flavour, saag paneer 🧀 is a well-loved vegetarian facet. It is wealthy in calcium and folate from the spinach and is gluten-free too. 💚
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**Substances**
2 tbsp ghee
1 tsp turmeric
1 tsp Kashmiri chilli powder
450g paneer, reduce into 3cm cubes
500g spinach, mature recent or frozen
1 giant onion, finely chopped
Three garlic cloves
thumb-sized piece of ginger
1 inexperienced chilli, roughly chopped, (embrace seeds for further spice)
1 tsp garam masala
½ lemon, juiced, to serve
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**Methodology**
– Soften the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss nicely. Put aside. If utilizing frozen spinach, microwave for 3-5 minutes, then place in a sieve and squeeze out a lot of the water. If utilizing recent spinach, place in a colander, pour over boiling water, drain and funky, then put in a tea towel and squeeze out a lot of the water. Roughly chop.
– Blitz the onion with the garlic, ginger and inexperienced chilli. Prepare dinner the paneer in a big non-stick frying pan over medium warmth for round eight minutes, tossing the pan in order that they grow to be golden throughout. Take away and put aside on a plate, leaving spices behind within the pan. Tip the onion combine into the pan, add a pinch of salt and switch the warmth down. Fry till caramel colored, round 10 minutes, including a splash of water if it appears a bit dry. Add the garam masala, stir to coat the onion combine, fry for two minutes.
– Add the spinach and prepare dinner for an additional 2-Three minutes, including 100ml water to launch all of the flavours from the underside of the pan. Add the paneer and prepare dinner for 2-Three minutes to warmth by way of. Spoon into bowls and squeeze over a bit lemon juice, to serve.
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