Chana masala
Make this comforting chana masala as a main meal or side. This veggie chickpea curry is gluten-free, good for you and freezable, so you can save the leftovers.
Saag paneer
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp gheeor cooking oil
- 1 tsp turmeric
- 1 tsp chilli powderor Kashmiri chilli powder
- 450g paneercut into 3cm cubes
- 500g spinachmature fresh or frozen
- 1 large onionfinely chopped
- 3 garlic cloves
- thumb-sized piece of ginger
- 1 green chilliroughly chopped, (include seeds for extra spice)
- 1 tsp garam masala
- ½ lemonjuiced, to serve
Nutrition: Per serving
- kcal326
- fat24g
- saturates15g
- carbs4g
- sugars3glow
- fibre2g
- protein22ghigh
- salt0.2glow
Method
step 1
Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
step 2
Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
step 3
Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Season to taste. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
