Saag Paneer - £2.75

A classic spinach curry, this dish gets a lot of flavour from lots of Indian spices. The paneer cheese offers a salty flavour with a great texture

SERVES 4
COOKS IN 30 mins
DIFFICULTY Easy

Ingredients

In the kit:

Two spice mixes ready to make your curry, including turmeric, cayenne pepper, garam masala, ground coriander, ground cumin, green cardamom pods, chilli powder, and bay leaves

You will need:

Spinach (250g)
Vegetable oil (3 tbsp)
Salt (1 tsp)
Paneer cheese (220g, cubed)
Ginger (thumb-size piece, grated)
Garlic cloves (4, crushed)
Green chilli (1, deseeded and finely chopped)
Onion (1, finely chopped)
Plain yoghurt (240ml)
A handheld blender

Method

A classic spinach curry, this dish gets a lot of flavour from lots of Indian spices. The paneer cheese offers a salty flavour with a great texture

Our kit serves 4

  1. Wilt the spinach in a sieve by pouring boiling water over it and leaving to drain. Blitz in a blender to a puree
  2. Fry 2 tablespoons of vegetable oil with your first Teaspoon Club spice packet and the salt in a wok on a medium heat
  3. Add the paneer cheese and fry for 5 minutes, tossing the cheese to brown on all sides. Remove from the pan and set aside
  4. In a large pan or wok place the remaining vegetable oil, ginger, garlic, chilli and onion on a medium heat for 15 minutes, until the whole mixture is a golden brown, stirring regularly
  5. Add your second Teaspoon Club spice packet and stir well. Fry for a further 3-5 minutes so the spices release their fragrance. If necessary, add a splash of water to prevent the spices from burning and sticking to the pan
  6. Add the blended spinach to the pan and add a little water to loosen your sauce if necessary (this will depend on how much water the spinach releases, though we would not recommend using any more than 120ml of water). Continue to heat for 5 minutes
  7. Remove from the heat while you stir in the yoghurt to prevent the curry from curdling
  8. Add the fried paneer cheese to your curry and return to the heat for 5 minutes to warm the whole curry through
  9. Serve with chapatis, naan bread, or rice

If you would like to buy this recipe kit, click on the product link below

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