Curry House Saag Paneer
Golden seasoned paneer is folded into a thick curry house spinach sauce made with base sauce, cumin, Garlic and Ginger Paste, Mixed Powder, kasoori methi and a restrained amount of cream.
Ingredients
For the Paneer
- 400 g paneer cut into 2.5cm cubes and patted dry
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri chilli powder
- ½ teaspoon fine salt
- 10 ml rapeseed oil for coating
- 20 ml rapeseed oil for frying
For the Spinach
- 750 g fresh spinach thoroughly washed, or 450g frozen leaf spinach, thawed completely
- Iced water for cooling fresh spinach
For the Curry
- 200 ml Curry House Base Sauce
- 20 ml rapeseed oil or ghee
- 1 teaspoon cumin seeds
- 25 g Garlic and Ginger Paste
- 20 g double concentrated tomato purée
- 2 teaspoons Mixed Powder
- ½ teaspoon Kashmiri chilli powder or to taste
- Up to 100ml hot water only if needed
- 1 teaspoon kasoori methi crushed between the palms
- ½ teaspoon Garam Masala
- ½ teaspoon fine salt plus more after tasting
- 50 ml double cream
- 5 ml lemon juice
Instructions
- Put the paneer in a bowl with the turmeric, Kashmiri chilli powder, salt and 10ml oil. Fold gently until evenly coated. Cover and leave at room temperature for 30 minutes.
- Heat 20ml oil in a wide sauté pan over medium high heat. Add the paneer in one layer and fry for 3 to 4 minutes, turning until two or three sides are golden. Transfer it to a plate before it becomes firm.
- If using fresh spinach, blanch it in a large pot of boiling water for 60 to 90 seconds, working in batches if necessary. Transfer it immediately to iced water, then drain and squeeze out the excess liquid. If using frozen spinach, squeeze it thoroughly after thawing. Divide the drained spinach into two equal portions. Blend one portion to a coarse purée and finely chop the other. If the blender blades will not turn, add up to 15ml of the measured hot water and subtract that amount from the water available in Step 7.
- Bring the base sauce to a gentle simmer in a separate saucepan. Wipe loose spices from the sauté pan, then heat 20ml oil or ghee over medium high heat. Add the cumin seeds and fry for 30 seconds, until aromatic.
- Add the Garlic and Ginger Paste and stir continuously for 45 seconds. Add the tomato purée, Mixed Powder and Kashmiri chilli powder with 30ml hot water. Cook for 90 seconds, stirring, until the tomato darkens slightly and the oil begins to show around the edges.
- Add 100ml hot base sauce and let it bubble for 2 minutes, scraping caramelised sauce from the sides of the pan. Add the remaining 100ml base sauce and simmer for 3 to 4 minutes, until it coats the back of a spoon.
- Stir in the blended and chopped spinach, kasoori methi, Garam Masala and salt. Cook uncovered for 4 to 5 minutes, stirring often, until hot and thick. Add the remaining hot water in 15ml additions only if the sauce becomes too thick.
- Fold in the fried paneer and simmer gently for 2 minutes. Reduce the heat to low and stir in the cream until evenly combined.
- Remove the pan from the heat and stir in the lemon juice. Taste and add more salt if needed. Rest for 5 minutes before serving.
Notes
- To use Curry House Spinach Preparation, complete Steps 1 and 2 for the paneer, skip Step 3 and add 450g prepared spinach in Step 7.
- To use Curry House Fried Paneer, replace every ingredient listed under For the Paneer with 400g prepared fried paneer. Skip Steps 1 and 2, begin with Step 3 and add the prepared paneer in Step 8.
- If using both prepared spinach and prepared fried paneer, begin at Step 4. Add the prepared spinach in Step 7 and the prepared paneer in Step 8.
- The base sauce should be hot before it enters the sauté pan. Cold sauce lowers the pan temperature and slows reduction.
- Frozen spinach must be thawed and squeezed thoroughly. Do not use seasoned creamed spinach.
- Keep the paneer simmer gentle and brief. Vigorous boiling makes the cheese firmer.
- Add optional hot water gradually. The curry should coat the paneer rather than run across the plate.
Nutrition
Calories: 494kcalCarbohydrates: 12gProtein: 20gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 970mgPotassium: 1122mgFiber: 5gSugar: 2gVitamin A: 18063IUVitamin C: 54mgCalcium: 687mgIron: 6mg
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