Saag Aloo Paneer Curry

 

Serves 4

Preparation: 10 minutes

Cooking Time: 20 mins

 

I was browsing the internet for ideas to make Paneer Curry and so with a combination of suggestions, this is my version - we loved it and will definitely be having this again!

 

 

Ingredients

 

• Large knob of butter (or you can use Ghee)

• 450g Paneer (Indian cheese) cut into small squares

• Large Spanish Onion, peeled and chopped

• One Sweet Potato, peeled and cubed

• 6 cloves of garlic, peeled and finely chopped

• Thumb sized piece of garlic, grated

• 1 teaspoon turmeric

• 1 teaspoon  coriander seeds

• 1 teaspoon cumin seeds

• 4 whole cloves

• 1 stick of cinnamon

• 5 green cardomom pods, lightly smashed

• 1 tablespoon Garam Masala

• 100ml water

• Salt and Pepper

• 225g bag of Fresh Spinach, washed and drained

 

To Serve:

• Handful cashew nuts, gently roasted either in the oven or dry fried.

• Garlic and Coriander Naan Bread

• Lime cut into segments

• Fresh coriander

 

 

 

Method

 

1. Fry the Paneer cubes in the butter until Golden and Crispy on the outside, then set aside.
    

2. Fry the Sweet Potato cubes until they start to colour golden and set aside.
    

3. Dry fry the cumin and coriander seeds until lightly roasted, (this happens quite quickly) and then crush with a pestle and mortar.
    

4. Put some oil into a Wok and add the onion and cook until it softens, about five minutes, then add the garlic, but do not let it burn.
    

5. Add all the spices and seasoning and cook for 2-3 minutes, stirring constantly.
    

6. Now add both the Paneer and the Sweet Potato, thoroughly mixing them in with the spice mixture so that they can soak in all the flavours.
    

7. You can add a little water to stop the mixture being too dry, but do not add too much, just trickle in a modest amount.  Cover and simmer for about five  to ten minutes until the potato cubes are softened.
    

8. Now add the spinach, stir well and allow to partially wilt - serve immediately with warmed Naan bread, squeezes of lime juice and roasted cashew nuts.    If you like, you can also serve with plain Greek style yoghurt and a Mango chutney.