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Saag aloo paneer
Kate

Saag-aloo-paneer (kale-potato-paneer curry)

5 from 1 vote
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Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings: 4 people
Course: Main
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2-3 inches (6-7 cm) of leek roughly chopped
  • 1 clove garlic roughly chopped (avoid if high pitta)
  • 1/2 inch (1-2 cm) of fresh ginger roughly chopped
  • 2 tbsp ghee or coconut oil
  • 2 tsp cumin seeds or powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • salt to taste up to 3/4 tsp
  • pepper to taste
  • 1/2 tsp fennel seeds optional, but helps with digestion
  • 1/4 tsp hing/asafoetida optional, but helps with digestion
  • 275 g kale/spinach or mix washed and roughly chopped spinach (the more kale the better, I use about 200g)
  • 170 ml water
  • 220 g paneer cut into 1cm cubes (roughly this weight, use whatever the pack size is)
  • 10 medium waxy potatoes unpeeled, cut into 1cm cubes (roughly 420g)

Method
 

  1. Heat the ghee/coconut oil on a medium-high heat and add the chopped leek, garlic and ginger. Stir for 3-4 minutes.
  2. Add the cumin, coriander, turmeric, salt, pepper, fennel and hing. Cook for 2 minutes, stirring.
  3. Add kale/spinach along with 170ml water, stir and put on the lid. Cook for about 7 minutes, stirring occasionally. If you are using only spinach, reduce the cooking time to just 2 minutes.
  4. Remove from the heat and allow to cool for a little bit so blending is safe. Either use a wand blender to blend to a rough blended sauce or if you prefer a smooth sauce (perfect for children), remove from the pan and blend for a minute or two in a nutribullet/nutrininja type blender and return to the pan.
  5. Add the paneer and the potatoes, stir into the sauce and simmer on low for 30 minutes, stirring occasionally or until the potatoes are cooked. You may need to add a little more water but don't over do it.
  6. Serve with spelt naan, spelt chapatti or spelt pitta breads.