This saag paneer recipe works as a vegetarian main with either rice of some naan or chapatis.  A little dollop of mango chutney goes well too. If I have a fervent meat eater in my midst then I’ll make it as a side with a curry or rice based dish, it adds lots of moisture and sauciness to otherwise relatively dry dishes.  

Ingredients

• About 500g spinach (fresh or frozen. If frozen need to thaw first or let it thaw whilst cooking). Half a tin of tomatoes or 2-3 fresh tomatoes chopped
  1-2 200g packs paneer cubed in to about 15mm square. If making for a main I’d use 2 packs, else 1 pack is enough.
  A knob of ginger about an inch long, grated or minced 

• 3-4 cloves of garlic, crushed. 

• ½ tsp salt

• ¼ tsp chilli powder

• ½ tsp ground coriander

• ¼ tsp ground cumin

• ½ tsp turmeric (0.5 tsp)

• ¼ tsp cumin seeds

• One medium or two small inions

• Juice of ¼ lemon

• About 50 ml double cream (optional)

• Other equipment: Food processor or hand blender

Instructions

1. Start by cubing the paneer and frying the cubes in some vegetable oil, about a tablespoon or so (optional). The frying is more for colour and presentation, if not fried it will be slightly softer.

2. Remove the paneer from the pan and sauté the onions, adding a little more oil of needed.

3. Once the onions start to turn translucent, add the ginger, garlic and ground cumin and mix well then stir in all the other spices and cook for about 5 mins.

4. Add the tomatoes, mix well and cook for a further 5 mins.

5. Add the spinach and let it cook. Check regularly and when cooked, blitz the mixture with a hand blender until smooth.  If you don’t have a hand blender use a food processor.  

6. Add the paneer and cook for 5-10 mins.  Check the seasoning and adjust with salt and pepper if needed.

7. Stir in a good squeeze of lemon juice and if you want it to be richer and creamy, add a splash of double cream.  

8. Serve with chapatis, naan or rice, whatever takes your fancy!