23 March 2012

Cheat's Saag Paneer...

...well, kind of Cheat's Saag Paneer at least...in that I have used a curry paste to flavour and spice it up, rather than using whole spices...but my excuse is that I've made a Chickpea and Cauliflower Curry from scratch (using whole spices), a Chocolate Fudge Cake Tray Bake, some Herb and Spice Paneer Fritters, some Pea and Potato Samosas and Mint and Cucumber Raita...(the links for everything else will appear as I post the recipes) so I've been a little bit busy!!! The reason?? Friends are coming to dinner - and in fact for the weekend...so we are all set for a Veggie Indian Feast tonight!!!
The Saag Paneer is very quick and easy to make, in fact I often make it for us as our main curry on a veggie night...that and some steamed basmati is great as a midweek meal...

Serves: 2 as a main, 4 as a side
Prep time: 10 mins
Cooking time: 
All you need is:
227g paneer - cubed (at least that is the size of the block Sainsburys sell)
1 onion - chopped finely
1 clove garlic - crushed
3 Tbsp curry paste of your choice
200g chopped tinned tomatoes
225g bag baby spinach leaves
50ml double cream
salt and pepper to season

 Start off by browning your paneer - just 5 mins to add a bit of colour (this is purely aesthetic, so feel free to skip this step!), then remove from pan...
 ...add a touch of oil and brown your onion and garlic for about 5 mins until starting to soften...then add in the curry paste and stir, let this cook for about 3 mins or so before...
 ...adding half a tin of tomatoes and a splash of boiling water...Let this cook on a low heat for another 5 mins or so...
 ...add in the paneer and a bit more water if needed...cook for 10 mins...
 ...now you can either turn off and leave it until you want to eat before the next step, or just crack on and add in the spinach...let that wilt, taste, season as needed...
...then finish off with a splash of double cream if you fancy...again, this is up to personal taste...we like it a bit creamy...serve it up and enjoy...

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