SAAG PANEER – PHASE 2bianca.l
200 grams paneer, cut into 1-inch cubes
1 onion, coarsely chopped
1 fresh green chilli
(stems discarded, coarsely chopped. Don’t remove the seeds.)
1 tablespoon madras curry powder
1 teaspoon kosher salt
1 cup tomato passata
500 grams baby spinach leaves
2 tablespoons milk or cream
Heat a nonstick pan and brown the paneer. Once brown, remove from pan and set aside.
Add onion and chilli to a food processor and mince.
Add to the pan and sauté until onion is starting to brown.
Sprinkle in the curry powder and the salt, stirring constantly, for 30 seconds.
Pour in the tomato passata.
Reduce the heat to medium-low and simmer, uncovered, stirring frequently, about 8 minutes, until most of the liquid evaporates.
Increase the heat to medium-high and add in the spinach by the handful, allowing it to wilt before adding more. Repeat until all of the spinach has wilted.
Stir in the cream or milk and the paneer.
Simmer until heated through, about 5 minutes.