SAAG PALAK PANEER | BLENDED SPINACH WITH PANEER

‘Saag’ is the word used for a blend of leafy greens and is a dish that originates from Punjab – a northern state in India. ‘Saag Palak’ (pureed spinach), is a delicious way to eat spinach and is packed full of flavour and goodness. It can be eaten on its own or cooked with a protein of your choice – use Paneer (Indian cottage cheese) for a vegetarian option, or succulent pieces of chicken or even lamb if you’re looking for a more intense,  heavier style of dish.

Ingredients:

1-2 large bunch(es) of fresh spinach, ~400g, washed and drained

1 large onion, chopped

3 large garlic cloves, chopped

A 1/2 thumb-sized piece of ginger, chopped

1-2 fresh green chillies (depending on your chilli tendencies!)

1/4 tsp ground, dried turmeric

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground birds eye red chilli (depending on taste)

1/2 stick of cinnamon (Cassia)

2 bay leaves

1 tsp cumin seeds

1/2 tsp coriander seeds

3 green cardamom pods

1 black cardamom pod

2-3 finely chopped/pureed tomatoes (or half a tin of Mutti brand ‘Polpa’ tomatoes)

1 tsp tomato puree

3 tbsp cream or yoghurt (optional – a thick natural or greek yoghurt, blended well with a fork is best; can use cashews instead, simply blend a handful with the spinach)

1 tsp garam masala

1 tbsp dried fenugreek leaves

Salt to taste

Method:

1- Blanch the washed spinach in a saucepan, drain and set aside immersed in cold water to cool down; once cooled, blend into a paste and set aside in a bowl;

2- Blend the onion and set aside, then blend the ginger, garlic and green chilli, and add the ground spices – turmeric, coriander, cumin and chilli, to form a spice paste;

3- Temper the whole spices in oil or ghee – cumin, coriander, bay leaves, cinnamon, and cardamom in a frying pan with a few tablespoons of oil or ghee until the aromas release;

4- Add the blended onion to brown, then add the spice paste and stir through to fry for until cooked through – about 5-10 minutes on a low/medium heat;

5- Add the chopped tomatoes, tomato puree and a pinch of salt to taste – allow to cook through with the whole spices and spice paste for about 5 minutes;

6- Add the pureed spinach and cook through for a few minutes;

7- Blend in the yoghurt or cream, if using, a tablespoon at a time and ensure it combines well with the spiced tomato/spinach sauce;

8- Add garam masala and methi on top and stir through (add a cheeky drizzle of ghee here too if you have it!)

The ‘Saag Palak’ is complete and your choice of protein can be added.

If using chicken, skinless chopped thighs are best and best to add some water here too so the sauce doesn’t dry out while the chicken cooks through (rub chicken with a pinch of salt, ground chilli, black pepper and a squeeze of lemon and lightly brown in a pan first).

If using paneer, dice into cubes and fry lightly first before adding to the sauce.

For lamb, use cubed pieces of lamb shoulder - marinate in the same spices as the chicken and brown lightly first.

Cooking times will vary depending on the protein of choice used – paneer should take about 10 minutes to soften and cook through, the chicken, about 20 minutes (always give it a check!) and allow the lamb to slow cook for at least an hour, adding more water as required.