Saag Paneer Jalfreizi

Written by  //  October 30, 2014  //  Asian, Recipes, Vegetarian  //  4 Comments

IMG_3361 I had a block of paneer cheese bought on a trip to Costco ( dangerous expensive place), some peppers and a bag of spinach that needed to be used so I decided it had to be turned into a curry.  I googled for paneer recipes and found this one created by Rick Stein on the BBC website.  I made some changes, I don’t like green peppers so I used what I had, yellow and red,  I also added a bag of spinach, an addition that I liked.  I served it with spiced basmati and pooris.  It was quick and easy to make and we enjoyed it.  If you prefer a non vegetarian curry you could add chicken but it will take a bit longer.

Saag Paneer Jalfreizi
Recipe Type: Curry
Cuisine: Indian
Author: Marie
Prep time:
Cook time:
Total time:
Serves: 4
A quick, easy, and tasty curry
Ingredients
  • 3 tbsp groundnut or vegetable oil
  • 11/2 tsp cumin seeds
  • 1 dried Kashmiri chilli left whole with the seeds in
  • 2 inch piece of fresh ginger finely shredded or grated, I always grate.
  • 3 small onions thinly sliced, red or yellow
  • 1 fresh red chilli finely chopped with or without seeds
  • 2 peppers prepared into 1/4 inch slices
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground Kashmiri chilli powder
  • 2250g paneer cut into smallish chunks
  • 250g bag of spinach
  • 3 tomatoes cut into strips
  • 1tsp wine vinegar
  • 1/2 tsp ground cumin seeds
  • 3/4 tsp garam masala
  • fresh coriander to finish.
Instructions
  1. Heat the oil and add the cumin seeds, whole dried chilli and about 2/3 of the ginger and fry for 30 seconds.
  2. Add the onions and chilli then fry for 5-6 minutes on a medium heat till the onions are just softening but not browned
  3. Lower the heat and add the paneer to the pan then gently stir everything together for about five minutes.
  4. Add the the tomato and spinach then heat through, you may need to turn up the heat if the spinach makes the mixture too wet.
  5. Stir in the vinegar, ground cumin and garam masala.
  6. Scatter with the remaining shredded ginger and coriander then serve.

 

 

4 Comments on "Saag Paneer Jalfreizi"

  1. Anne October 30, 2014 at 11:21 · Reply

    Looks like something I would try , need the Kashmiri chilli though x

    • marietait34
      marietait34 October 30, 2014 at 11:40 · Reply

      I had to buy mine online, it’s a bit milder than other chilli powders. Or you can use what you have.

  2. Mark October 30, 2014 at 17:05 · Reply

    Just needs lamb :0)

    • marietait34
      marietait34 October 30, 2014 at 19:25 · Reply

      Chicken maybe, lamb never!

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