Easy Saag Paneer

This is a cheat's version of the classic Saag Paneer, using cupboard spices and seasoning. If you don't have a spice tin you can still make this Saag Paneer! Just omit the mustard seeds and cumin - it will taste delicious. For a Vegan friendly alternative, just swap the paneer for tofu.

I chucked this together one evening when I really fancied Saag Paneer, but was too lazy to consider chopping garlic and onions or grating ginger (shocking, I know!). The only thing I had to chop was the paneer and boom! Dinner was served!

Recipe (serves 3-4):
200g paneer, cubed
250g fresh baby leaf spinach, washed and drained
10 plum or cherry tomatoes
1 tbsp vegetable oil
1 tsp rye
​1 tsp jeeru
1tsp onion flakes
1 tsp garlic granules
3/4 tsp hardar
1/4 tsp red chilli powder (or more to taste)
1 tsp garam masala
Salt to taste
​
Method:

1. Heat the oil on a medium-high heat in a non-stick frying pan
2. Add the paneer chunks and cook on each side until golden brown
   Remove the paneer with tongs or a slotted spoon in to a separate, keeping as much oil as possible remaining in the pan
3. Add the rye and wait for it to sputter
   Add the jeeru, garlic and onion granules and stir for 10 seconds
4. Add the tomatoes and stir in the salt, hardar, chilli powder and garam masala
5. Mix in the spinach and lower the heat to medium-low
   Cover and allow the spinach to wilt and tomatoes to soften, about 5 minutes
6. Add the paneer, mix well and cook uncovered for 10 minutes
7. Serve hot with poppadums and naan 

Tips:

• This is a cheats recipe, and so I used cupboard spices. Feel free to use 2 cloves fresh garlic and 1 small onion instead!
• If you like ginger, then add 1 thumb fresh grated ginger at the same time as the garlic and onion
• You can also use fresh green chillies - sliced, or blitzed for extra heat
• If you don't have fresh spinach then use frozen. Defrost and drain throughly prior to adding
• If you are making this dish Vegan friendly, then be sure to use firm tofu. This can be treated in the same way as paneer and will have a beautiful dense texture. If you have 'normal' tofu, then be sure to drain it using a heavy weight prior to cooking as this will make all the difference to your final dish

​​Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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