Don't fear using paneer! If you've not cooked with paneer before, it might seem quite daunting. But trust us, paneer takes this curry to the next level. A stunning and wholesome dish that adds some spicy glamour to the table. If you’re looking for a break from the norm, look no further than this Spinach Paneer Curry.
Saag Paneer Jalfrezi
1 BENGAL BANG Scratch Spice Kit
A block of paneer (readily available in most supermarkets) -cubed
600g of fresh spinach
1 medium sized onion
3 cloves of garlic
1/2 can of tinned tomatoes
2 inches of fresh ginger
Optional: coriander for garnishing
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
Make it yours!
Add the paneer and raise the heat for about 3 minutes. Add up to 200ml of hot water, lower heat and simmer for 12 minutes. Add the spinach, cover and cook for another 10 minutes on a low heat. Fold the wilted spinach into the curry and it’s ready for you to dig in!
Optional extra: finish by garnishing with chopped coriander or curry leaves.
- Serving Size
- 1 serving (100g)
- per serving
- 40 grams
- 29 grams
- 47 grams
- 19 grams
- 49 grams