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Paneer saag makhani


Serves: 2
timePrep time: 20 mins
timeTotal time:
Paneer saag makhani
Recipe photograph by Stuart West
A speedy midweek veggie curry packed with flavour

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
25gr
Saturates
11gr
Carbs
48gr
Sugars
25gr
Fibre
14gr
Protein
45gr
Salt
0.5gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1x225g block paneer (we used Apetina), or lighter halloumi
  • 1 tbsp curry powder or garam masala
  • 200ml milk
  • 2 tsp sunflower oil
  • 15g butter
  • 1 large or 2 medium onions, chopped
  • 25g root ginger, grated, or 1 tbsp ginger paste
  • 1x400gtin chopped tomatoes
  • 15g ground almonds
  • 200g baby leaf spinach
  • 1 x 400g tin chickpeas, rinsed and drained
  • rice or naan bread to serve, optional - use gluten-free bread if required

Step by step

  1. Cut the paneer (or halloumi) into roughly 1.5cm dice and toss in a bowl with 1⁄2 tablespoon of the curry powder and a splash of the milk, to coat. Set aside.
  2. Heat the oil and half of the butter in a large pan, stir in the onions and a pinch of salt, cover and cook for about 6 minutes until softening, stirring once or twice. Add 1⁄2 tablespoon of curry powder and the ginger and cook for 2 minutes until fragrant. Add the chopped tomatoes, almonds and the rest of the milk to the pan and simmer, uncovered for 5-6 minutes. If you like a smooth creamy sauce, blitz with a hand blender.
  3. Mix the spinach, chickpeas and the spiced paneer into the sauce and simmer, covered for 5 minutes. Season to taste and serve with naan bread or rice if you like, although it's a filling dish as it is.

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