Saag Paneer Curry

Ingredients

• 350 g Paneer
• 500 g Spinach
• 200 g Onion
• 4 clove Garlic
• 20 g Ginger
• 30 ml Vegetable oil
• 20 g Butter
• 4 g Cumin
• 2 g Turmeric
• 6 g Garam Masala
• 6 g Ground Coriander
• 2 g Chili flakes(optional)
• 120 g Yogurt
• 200 ml Water
• 10 g Salt
• 2 g Black pepper
• 1 Lemon(optional)

Method

1. 1

   Prep: dice the onion. Finely chop the garlic and grate the ginger. Cut the paneer into 20–25mm cubes. Rinse the spinach and shake off excess water.

2. 2

   Wilt the spinach: add the spinach to a large pot with 60ml water. Cover and cook until fully wilted, stirring once or twice. Tip into a bowl, then blend to a smooth purée (or mash very well).

3. 3

   Build the base: heat the vegetable oil and butter in the same pot. Cook the onion with the salt until soft and lightly golden. Stir in the garlic and ginger for 1 minute.

4. 4

   Bloom spices: stir in cumin, turmeric, ground coriander, garam masala, black pepper, and chili flakes (if using). Cook for 45–60 seconds, stirring constantly so the spices don’t scorch.

5. 5

   Simmer the saag: add the spinach purée and the remaining 140ml water. Simmer uncovered until thick and spoon-coating, stirring often so it doesn’t catch on the bottom.

6. 6

   Finish with paneer: reduce heat to low. Stir in the yogurt until smooth, then gently fold in paneer cubes. Warm through for 3–5 minutes without boiling. Squeeze in lemon juice to taste, then adjust salt and pepper.