Saag paneer with cauliflower rice
Serves: 4
Prep time: 10 minsTotal time: 
Photograph by Lauren Mclean
Saag paneer with cauliflower rice
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
271Kcal
Fat
12gr
Saturates
4gr
Carbs
22gr
Sugars
12gr
Fibre
7gr
Protein
19gr
Salt
0.7gr
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 500g frozen chopped spinach
- 250g sweet potatoes, peeled and cut into chunks
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 5cm root ginger, finely chopped
- 1-2 red chillies, deseeded and chopped
- 2 tomatoes, halved
- 4 tsp garam masala
- 1 cauliflower
- 150ml low-fat natural yogurt
- 225g paneer, diced
- a few sprigs of coriander
Step by step
- Heat the spinach in a covered pan; stir until thawed.
- Simmer the sweet potatoes in a pan of lightly salted boiling water for 10 minutes; drain and set the potatoes aside.
- Return the pan to the heat; add 1 tablespoon oil. Tip in the onion, garlic, ginger and most of the chilli; cook gently for 5 minutes.
- Coarsely grate the tomatoes, discarding the skins; add to the pan with 3 teaspoons garam masala. Cook for 3-4 minutes.
- Meanwhile, for the cauliflower rice, break the cauliflower into florets, steam for 10-12 minutes or until tender, then mash.
- Stir the yogurt into the spinach. Add to the onion with 200ml boiling water. Simmer for 10 minutes; season. Add the sweet potatoes for the last few minutes.
- Mix 1 teaspoon garam masala with a pinch of salt and the remaining oil; toss with the paneer. Preheat a nonstick pan, then fry the paneer until golden.
- Sprinkle the paneer with the remaining chilli and the coriander, and serve with the cauliflower rice.
