Saag Paneer - Cooking, Coaching & Conversations with Dr Lucy Burns

Last night in Cooking, Coaching & Conversations, Dr Lucy made a nutrient-dense meal using spinach from her veggie garden - saag paneer. Remember, nutritious food can be fast to prepare and absolutely delicious, but it isn't always glamorous!

Ingredients

• 400g spinach leaves
• fresh minced garlic
• fresh minced ginger
• 1 chilli, chopped (remove the seeds if you don't want it too hot)
• tomato or passata
• ghee or butter for frying
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp cumin seeds
• onion, chopped (we used frozen)
• salt
• 400g paneer cheese, cubed
• 1 cup Greek yoghurt

Instructions

1. Cook the spinach leaves to wilt them down in the microwave or steamer.
2.  In a blender or food processor, place your wilted spinach leaves, garlic, ginger, chilli & passata. Blend until it is all combined and has a sauce consistency.
3. Heat a large frying pan over medium heat and add the butter or ghee to melt.
4. To the heated pan, add the garam masala, turmeric, cumin seeds and onions and start to cook to release the flavour of the spices and cook the onions.
5. Add the spinach mixture to the frying pan and stir to combine.
6. Season with salt to taste.
7. Add some water to thin the spinach sauce to your desired consistency. 
8. Add the cubed paneer cheese and stir through to combine and heat through.
9. Stir the yoghurt through the sauce, and it is ready to serve.