SAAG INGREDIENTS RECIPES

Steps:

• 1. To make the paneer, line a sieve with a large piece of muslin and place over a bowl.
  2. Heat the milk in a large heavy-based pan over a medium heat. Gently bring to the boil, then reduce the heat to a gentle simmer. Gradually add 4 tablespoons of lemon juice, stirring continuously so the curds and whey separate.
  3. Carefully pour the mixture into the sieve so the curds collect in the muslin. Place under cold running water to get rid of any whey, then gather up the muslin and squeeze out the excess moisture.
  4. Keeping the muslin bundle in the sieve, cover it with a plate and top with a few heavy weights (a couple of tins work well). Place in the fridge for 1 hour 30 minutes to set. Once set, cut the paneer into 2cm chunks.
  5. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the paneer and fry for 5 minutes, or until golden, stirring frequently. Using a slotted spoon, transfer to a double layer of kitchen paper to drain.
  6. Peel and finely chop the onion, garlic and ginger.
  7. Return the pan to a medium-low heat, adding a splash more oil, if needed. Add the cumin seeds, fry for 1 minute, then add the onion and cook for around 8 minutes, or until softened.
  8. Stir in the garlic, ginger, garam masala and turmeric. Halve, deseed and very finely chop the tomato, add to the pan and cook for a further 10 minutes, or until softened but not coloured, stirring occasionally.
  9. Stir in the frozen spinach, cover and cook for 5 minutes, then stir in the cream, paneer and a splash of boiling water.
  10. Reduce the heat to low and cook for a further 5 minutes with the lid off, or until reduced to a deliciously creamy consistency. Season to taste with sea salt and black pepper and serve immediately.

Steps:

• 1. Boil a medium pan of salted water over high heat.
  2. Once boiling, add rice and cook for 20 minutes, or until tender. Drain, then return to pan. Cover and set aside.
  3. Pick coriander leaves and finely chop stalks. Peel and finely chop onion, then chop everything together.
  4. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add onion and coriander and fry for 10 minutes, or until golden brown. Add curry paste and stir, frying for 1 minute.
  5. Cook gently, while you wash and chop potatoes into 2cm chunks. Finely chop tomatoes, then add to pan with the potato and enough hot water to almost cover them. Cover pan and cook for 15 minutes, or until almost soft.
  6. Trim and pick lettuce leaves, then put aside. Peel and crush garlic, halve and deseed chilli, then chop together.
  7. Test potatoes with the tip of a sharp knife – if they’re nearly tender, remove lid, increase heat and cook for 5 minutes, until thickened.
  8. Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds, garlic and chilli, then fry gently for 1 minute, or until golden.
  9. Add spinach to the potato, cover and reduce heat to medium. Cook for 2 minutes, or until spinach has wilted. Add half the chilli oil and stir through.
  10. Taste and season. Divide the rice and curry between plates. Scatter with coriander and serve with lettuce leaves and yoghurt, drizzling chilli and garlic oil over everything just before you eat.