Indian Saag Paneer

Indian Saag Paneer

Sun 3 May 2020

From The Revive Cafe Cookbook 7.

This is a popular Indian takeaway dish. However it is usually very heavy on cream and cheese. This version replaces the paneer cheese with a chickpea version, and uses coconut cream to make it creamy!

INGREDIENTS
MAKES 6 x 1 CUP SERVES

  • 1 cup onion finely diced (around 1 onion)
  • 2 cloves garlic crushed or finely chopped
  • 1 tablespoon oil
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • ¼ cup hot water
  • 500g (16oz) bag frozen spinach
  • 1 cup coconut cream
  • 2 cups chickpea paneer (page 138 cookbook 7) or cubed firm tofu
  • garnish: fresh coriander (cilantro)

METHOD

  1. In a pot or pan saute the onions, garlic and oil for 
  2. 5 minutes or until soft.
  3. Stir in garam masala for 30 seconds to activate the flavour in the spice.
  4. Add the salt, water and spinach. Cook for 5 minutes or until the spinach has defrosted. Stir in the 
  5. coconut cream.
  6. Put three quarters of the mixture into a blender and blend until smooth. Pour this back into the pan with the unblended mixture.    
  7. Add the chickpea paneer and heat until it is nearly boiling (but do not let bubble).
  8. Serve with a garnish of fresh coriander.