Paneer saag makhani
Serves 2 | prep 20 mins | total time
Paneer saag makhani
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Serves 2 | prep 20 mins | total time
A speedy midweek veggie curry packed with flavour
Rate
Nutritional information (per serving)
Calories
600Kcal
Fat
25gr
Saturates
11gr
Carbs
48gr
Sugars
25gr
Fibre
14gr
Protein
45gr
Salt
0.5gr
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
- 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.
- 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.
- 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.
