Paneer Cheese with Spinach (Saag Paneer) Curry Recipe - Makes about 200g (8 oz)

Paneer Cheese with Spinach (Saag Paneer) Curry Recipe


Ingredients

1.5kg (3 lb) fresh spinach, or 500g (1 lb) frozen spinach
185g (7 oz) paneer cheese, (there is a recipe for paneer cheese on this website)
1 clove garlic, finely chopped
2.5cm (1-inch) cube fresh ginger root, finely chopped
1 tablespoon (15ml) chopped fresh coriander leaves
1/2 teaspoon (2.5ml) chilli powder
1/4 teaspoon (1ml) freshly grated nutmeg
3 tablespoons (45ml) vegetable oil
1/2 cup (125ml or 4 fl oz) cream


Method

If using fresh spinach, wash the spinach in several lots of cold water and shake out excess liquid. Then shred the spinach and simmer in a pan with 1 tablespoon (15ml) ghee (or vegetable oil) and a very little water until completely tender
If using frozen spinach, place the unthawed block in a pan with 1 tablespoon (15ml) ghee (or vegetable oil), cover and simmer until thawed. Then remove lid and cook until most of the liquid has evaporated
Place the spinach aside
Cut the paneer into 2.5cm (1-inch) cubes and set aside
Mix the garlic, ginger, coriander, chilli powder and nutmeg into a paste
Heat the ghee (or vegetable oil) and fry the paste you just made for 2 minutes
Add the paneer cubes and fry until lightly coloured - then put in the spinach and heat until the spinach is hot
Stir in the cream and heat until the cream is hot
Serve hot


Recipe submitted by Carla on 9 January 2007

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