If you’ve been reading this blog for a while now, you might remember my recipe for saag paneer. I decided to make some for my lunch the other day, but made a few changes – I’m never one to follow a recipe exactly, even my own! I wasn’t originally going to post this, since it’s essentially the same as a previous recipe, but this version turned out even better, so I thought I better had! Not only is it tastier, it’s also a little easier to make.
So here’s my saag paneer version 2.
As I mentioned before, saag paneer differs a lot depending on where you buy it from. This time I added some tomato (which helps to make it a little saucier, and adds a different texture), and some sweetness. For me, the spoonful of sugar somehow took this dish from good to great – it really made the spinach taste interesting (in a good way!). I hope you enjoy this recipe for the new-and-improved, spicier, sweeter, saucier saag paneer.

Saag Paneer (Version 2) 

Serves 2

2tbsp sunflower oil
200g paneer cheese, cut into 1.5cm cubes
3 cloves garlic, finely minced
2tsp garam masala
1tsp paprika
1tsp turmeric
1tsp cayenne chilli pepper
1tbsp caster sugar
Black pepper
1 large tomato
150g spinach

In a large frying pan or wok, heat the oil and add the cubes of paneer. Fry them until the underside is browned, and then turn them onto another side. Continue until at least 2-3 sides of each cube are browned. 

Halve the tomato and slice each half into thin wedges. 

Add the garlic, spices and sugar to the pan, and season generously with salt and pepper. Cook for 3 minutes, and then add the tomato and spinach. Cook until the spinach is wilted, and serve immediately.