Saag paneer with naan
Golden paneer in a spiced spinach sauce. A vegetarian takeaway favourite.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Paneer450 g
- Baby spinach400 g
- Brown onions150 g
- Chopped tomatoes (tin)1 tin
- Fresh ginger1 piece
- Garlic5 cloves
- Plain naan breads4 naans
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Milk, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cut the paneer into cubes. Heat a tablespoon of oil in a large pan over a medium-high heat and fry for 4 to 5 minutes, turning, until golden. Lift out.450 g paneer
- Chop the onion and grate the ginger and garlic. Fry them in the same pan for 5 minutes, stir in 2 teaspoons of curry powder, then add the chopped tomatoes and simmer for 10 minutes.150 g brown onions1 tin chopped tomatoes1 piece fresh ginger5 cloves garlic
- Add the spinach a handful at a time, stirring until each wilts. For a smoother sauce, blitz it roughly with a stick blender if you like.400 g baby spinach
- Stir in the paneer and heat through for 2 minutes. Season with salt and serve with the naan, warmed in the toaster or oven.4 naans
Soak the fried paneer in hot salted water for 5 minutes. It goes soft and soaks up the sauce.
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