Nearly Saag Paneer

I was inspired on a recent meal out to 8848 in Stamford – I had a Saag Paneer – a curry made from spinach with bits of cheese in it. I have had the dish before but the cheese in this version reminded me of haloumi as it had been grilled before being added to the curry. So I was off into my veggie patch to pick some of the chard that had been bashed about by the wind and a wigwam of runner beans that had fallen over and the result was very nice – why not have a go yourself? I served it with rice but you could have it with flatbread or naan bread.

Ingredients (serves 2)

2 tablespoons of oil

1/2 teaspoon each of cumin seed and coriander seed

1 onion chopped

4 medium chopped tomatoes

1 or 2 chillies – chopped

1/4 teaspoon turmeric powder

1 teaspoon Garam Masala

2 cups or handfulls of chard or spinach chopped (tightly packed)

225g halumi or paneer cut into pieces and grilled

Method

Fry the seeds in the oil until they begin to sizzle. Add onion and saute. Add tomatoes and cook till softened. Add chillies,  turmeric and Garam Masala and stir well. Add the chard and put a lid on so that it all steams together nicely.  (I like it a bit juicy because I serve it with rice Рbut you can take the lid off and let it evaporate to your own consistency). Serve with the grilled cheese pieces on top.

 

I’m not sure just how authentic this recipe is – but it tastes just like the one at the restaurant!!

Published by yogadeb

Yoga teacher in Stamford and Rutland (UK) and online

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