Make saag pa-nearly

A simple but delicious spinach dish that can be eaten plain with rice or with added paneer, tofu or cream.

The first time I made saag paneer, I tried to do it from scratch. The home-made paneer (cheese) was a bit of a disaster because it melted into goo when I fried it, but I was still hooked. The following dish forms a great base for saag paneer or saag tofu, but it’s also delicious served by itself - we call it “saag pa-nearly”. It’s one of my favourite comfort foods: tasty, nutritious and easy to make.

Ingredients

• 500g frozen spinach
  
• 1 large onion, sliced
  
• 5 cloves garlic, crushed
  
• Knob of ginger (4cm), grated
  
• 1 fresh chilli, finely chopped or 1 tsp chilli flakes
  
• 1 tsp cumin seeds
  
• 1 tsp coriander seeds
  
• 1 tsp garam masala
  
• ½ tsp turmeric
  
• Salt to taste
  
• Oil for frying
  
• Optional: 200g paneer (cubed and shallow fried) or 200g firm tofu (pressed, cubed, coated in cornflour and shallow fried) or 200mL cream
  

Saag pa-nearly... you can add paneer, tofu or cream if you like.

Method

1. If you’re making rice, put it on to cook (and don’t forget to turn it off when it’s done!). If you’re using paneer or tofu, make sure it's fried and ready to go.
   
2. Pop the spinach in a microwaveable container and microwave on medium-high, checking every minute or two to make sure each puck is thawing, but not cooking. This usually takes about 6-8 minutes. When the spinach has mostly defrosted, drain off the water that’s accumulated in the container and set it aside.
   
3. Meanwhile, pop a good splash of oil in a large saucepan over medium heat, pop in the cumin and coriander seeds, then fry the onion until it’s soft but not brown.
   
4. When the onion has softened, add the fresh ginger, garlic and chilli, stir thoroughly and cook for 1 minute.
   
5. Add the garam masala and turmeric and mix until the onion is coated and you can smell the spices wafting enticingly out of the pot.
   
6. Add the spinach, mix well and cook until it’s piping hot.
   
7. If using paneer, tofu or cream, add it at this point and stir it through.
   
8. Taste your dish and add a pinch or three of salt if desired.
   
9. Serve over rice (I hope you remembered to turn it off!) with a spoon of achar (spicy pickle). It’s saag good’un.
   

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This recipe first appeared in Hastings Independent, Issue 23, 6 February 2015, p8.

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