The Curry Guy is back! In his new cookbook The Curry Guy Easy , Dan Toombs (aka The Curry Guy) makes it very easy for you. You will find the most delicious Indian recipes in it, which are also easy to prepare. You’ll want to make his recipe for saag paneer right away!
For 4 people (or more as part of a multi-course menu):
- 250 grams of paneer (including toko, see page 155 in the book), in cubes
- 5 tbsp canola oil
- 800 grams fresh baby spinach or 450 grams frozen spinach (thawed)
- 1 teaspoon cumin seeds
- 1 teaspoon chili powder (or to taste), optional
- 1 teaspoon turmeric powder
- 4 thick cloves garlic, finely chopped
- 2 tablespoons yogurt
- 3 tablespoons single cream or whipped cream, optional
For the marinade:
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon canola oil
Saag paneer is an Indian vegetarian curry made with paneer (Indian cheese, similar to cottage cheese) and spinach. With tasty spices such as cumin, turmeric and chili.
Dan: “Often the best recipes are also the simplest. You don’t have to toil in the kitchen all day to prepare a tasty meal. In 2015 I visited Thali on Old Brompton Road in London. I was there to write a review on the restaurant and they served a meal that was truly exquisite.
One of the side dishes that evening was this saag paneer. Normally I wouldn’t order this, but I loved it! I even liked it so much that I asked for the recipe. I put my own spin on their great recipe. You need a large pan for this, because you have a large mountain of spinach, but the spinach shrinks enormously during cooking. You can also use frozen spinach for this recipe, which is a lot easier.”
Saag paneer recipe
Poke a few holes in each cube of paneer with a fork and mix well with the marinade ingredients. You can bake the paneer right now, but it will taste better if you let it marinate longer.
Fry the paneer in about 3 tablespoons of the canola oil in a frying pan over medium heat until golden brown. Set aside while you cook the spinach (if using fresh spinach).
Pour 280 ml of water into a large saucepan and bring to the boil. Add the spinach and let it simmer until the water has evaporated. Let the spinach cool and puree in a food processor to a thick paste. Set aside.
Heat the rest of the canola oil in a large skillet over medium heat. Add the cumin seeds and stir through the oil for about 30 seconds. Then add the chili powder and turmeric powder. Stir in the minced garlic and fry until golden brown. Be careful not to burn the garlic as it will become bitter.
Add the puréed spinach to the pan and stir in the yogurt tablespoon by tablespoon. Stir in the fried paneer and heat. Season with salt and serve immediately. I like to stir in 3 more tablespoons of cream to finish the dish. That is optional, but very tasty.
Source: Culy by culy.nl
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