Paneer + Potato Saag Aloo (HC)
Ingredients
- 1 tsp olive oil
- ½ onion, finely diced
- ½ tsp fresh garlic (or powder)
- ½ tsp fresh ginger (or powder)
- 1 tbsp curry paste
- 1 tsp turmeric
- Black pepper, to taste
- 1-2 handfuls of spinach, chopped (or 2-3 blocks frozen, defrosted)
- ½ vegetable stock cube (low sodium)
- 150–200ml water
- 70g paneer cheese, cubed
- 2 tomatoes, diced
- 160g potatoes, peeled and cut into small cubes
- 1 tbsp fresh coriander, chopped (optional)
For Raita:
- 2 tbsp full-fat Greek yoghurt
- ¼ cucumber, grated
- Pinch of cumin
- Black pepper, to taste
- 1 tbsp fresh mint, chopped (or ¼ tsp dried mint)
- 1 tbsp fresh coriander, chopped (or ¼ tsp dried coriander leaf)
Tip - In a rush? You could use 2-3 tbsp of shop-bought raita.
Instructions
Heat the olive oil in a large frying pan over medium-high heat. Add the onion, garlic, and ginger and sauté for 3–4 minutes.
Stir in the curry paste, turmeric and black pepper, cooking for another 1–2 minutes.
Add the chopped spinach, stock cube and water. Cover with a lid and cook for 3-4 minutes, stirring occasionally, until the spinach has wilted.
Remove from heat and allow to cool slightly.
Transfer the mixture to a blender or food processor and blitz until smooth.
In the same pan and add the paneer, tomatoes and potatoes, cook for a few minutes until slightly golden. Then return the spinach mixture and stir to combine.
Simmer on low for 30 minutes, stirring occasionally, until the potatoes are cooked through.
Taste test and adjust the seasoning if needed. You can also add a little water if necessary, but avoid making the sauce too watery.
Make the raita by mixing the ingredients in a small bowl. Taste test and adjust the seasoning if needed.
Serve with a dollop of raita and a sprinkle of coriander if desired.
Note - You could reduce the potatoes to 100g and serve with 40g of wholegrain rice.