Saag Paneer
COVID-19 outbreak:
As of 21st March 2022 all major restrictions have been
lifted. Our task programme will continue as
before.
From 1st April we have significantly increased the number of
volunteers permitted in our minibus. We hope this will make it easier for you
to come on task with us. In line with guidance for public
transport, face masks are encouraged but are no longer required.
Lateral flow testing is no longer generally available.
As before, volunteers who are experiencing symptoms should not
attend tasks
A curry-house classic and nutritious to boot!
- Serves:
- 10
- Equipment required:
- A non-stick frying pan to fry the paneer is helpful.
Ingredients
- 2 blocks paneer, cubed. Halloumi will work at a pinch.
- Vegetable oil
- 800g frozen or canned whole-leaf spinach, defrosted
- 2 small onions, finely chopped
- 3 hot dried red chillies
- Garam masala
- 1 tsp salt
Method
- Heat 1 tbsp oil in a wide, lidded pan. Fry the cubes of paneer on each side until browned. Remove and reserve.
- Heat more oil in the pan. When very hot put in the chillies and stir until the chillies darken. Add the onions and fry, stirring constantly until they are brown.
- Add the spinach and salt, cover and wilt the spincach. Stir once, reduce the heat and simmer for approximately 25 minutes.
- Uncover and cook, stirring until excess liquid is gone.
- Season to taste with garam masala and cayenne, mix in the paneer and serve.
