PREP TIME: 20mins COOKING TIME: 30mins

Quick and easy Indian saag paneer with a handful of ingredients!

Let just be honest, no curry take away is complete without a side portion of saag paneer.

Lots (and lots) of rainbow chard (that’s the saag)  and pillowy Indian cheese (that is the paneer) all cooked in a mild spiced coconut milk.

It’s absolutely delicious and a new family favourite.

Tip: You can blitz the chard, in batches, in a food processor if you are pressed for time.

Seasonal Swaps: You ca an use kale, normal chard or baby spinach.

Getting Ahead:  A lovely make ahead dish and the paneer reheats well.

Freezer Friendly: You can freeze the saag but without the paneer. Just defrost and cook and add the paneer as per the recipe below.

SERVING SUGGESTION

Would be lovely with some steamed rice or fluffy naan breads on the side and we had ours with some homemade parathas.

WHAT YOU WILL NEED

A large non-stick saucepan with a lid.

 

INGREDIENTS
  • 4 tablespoons neutral oil like sunflower or grapeseed
  • 500g rainbow chard, stems removed, leaves & stems chopped very finely
  • 450g paneer, cut into 2cm cubes
  • 2 small onions, peeled, finely chopped
  • 3 tablespoons freshly grated ginger
  • 4 garlic cloves, minced
  • 1 green chilli, deseeded, chopped
  • 1 x 400g tin chopped tomatoes
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon salt
  • 1 teaspoon brown rice syrup/sugar
  • 1 x 400g coconut milk
METHOD
  1. Heat 2 tablespoons oil in a large non stick frying pan and when hot add the paneer cubes. Fry for a couple of minutes each side until golden all over, remove to a plate, set aside.
  2. Add the rest of oil to the same pan, and on a medium heat add the onions and cook, covered  until soft, about 10 minutes. Add the ginger, garlic and chillies and stir until fragrant, 5 minutes, then add the tomatoes.
  3. Cook the tomatoes, covered for about 10 minutes, stirring occasionally until they have reduced to a thick ‘paste looking’ sauce. Add the coriander, cumin, turmeric, salt and the brown rice syrup/sugar and mix well.
  4. Add the chard in handful batches to the tomatoes, only adding another handful once the previous batch has wilted and incorporated into the sauce. Continue, stirring until all the chard has been incorporated. PS: It will seem like way too much chard, but have faith!
  5. Add the coconut milk, stir and cook, covered for 15minutes until the chard is super soft.
  6. Stir the paneer back into the saucepan and cook for another 10 minutes. Taste and adjust the seasoning.  Serve hot with steamed rice, parathas or naan bread.

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PREP TIME: 20mins COOKING TIME: 30mins

Quick and easy Indian saag paneer with a handful of ingredients!

Let just be honest, no curry take away is complete without a side portion of saag paneer.

Lots (and lots) of rainbow chard (that’s the saag)  and pillowy Indian cheese (that is the paneer) all cooked in a mild spiced coconut milk.

It’s absolutely delicious and a new family favourite.

Tip: You can blitz the chard, in batches, in a food processor if you are pressed for time.

Seasonal Swaps: You ca an use kale, normal chard or baby spinach.

Getting Ahead:  A lovely make ahead dish and the paneer reheats well.

Freezer Friendly: You can freeze the saag but without the paneer. Just defrost and cook and add the paneer as per the recipe below.

SERVING SUGGESTION

Would be lovely with some steamed rice or fluffy naan breads on the side and we had ours with some homemade parathas.

WHAT YOU WILL NEED

A large non-stick saucepan with a lid.

 

INGREDIENTS

  • 4 tablespoons neutral oil like sunflower or grapeseed
  • 500g rainbow chard, stems removed, leaves & stems chopped very finely
  • 450g paneer, cut into 2cm cubes
  • 2 small onions, peeled, finely chopped
  • 3 tablespoons freshly grated ginger
  • 4 garlic cloves, minced
  • 1 green chilli, deseeded, chopped
  • 1 x 400g tin chopped tomatoes
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon salt
  • 1 teaspoon brown rice syrup/sugar
  • 1 x 400g coconut milk

METHOD

  1. Heat 2 tablespoons oil in a large non stick frying pan and when hot add the paneer cubes. Fry for a couple of minutes each side until golden all over, remove to a plate, set aside.
  2. Add the rest of oil to the same pan, and on a medium heat add the onions and cook, covered  until soft, about 10 minutes. Add the ginger, garlic and chillies and stir until fragrant, 5 minutes, then add the tomatoes.
  3. Cook the tomatoes, covered for about 10 minutes, stirring occasionally until they have reduced to a thick ‘paste looking’ sauce. Add the coriander, cumin, turmeric, salt and the brown rice syrup/sugar and mix well.
  4. Add the chard in handful batches to the tomatoes, only adding another handful once the previous batch has wilted and incorporated into the sauce. Continue, stirring until all the chard has been incorporated. PS: It will seem like way too much chard, but have faith!
  5. Add the coconut milk, stir and cook, covered for 15minutes until the chard is super soft.
  6. Stir the paneer back into the saucepan and cook for another 10 minutes. Taste and adjust the seasoning.  Serve hot with steamed rice, parathas or naan bread.

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