Paneer Saag with Cumin Rice and Pickled Onions
Paneer and spinach blended into a curry base, simmered with cumin tempering, served with cumin rice and pickled onion.
- 250 g paneer cheese
- 300 g fresh spinach
- 1 whole onion
- 3 whole garlic cloves
- 15 g ginger
- 150 g tomato
- 150 g basmati rice
- 5 g cumin seeds
- 3 g garam masala
- 2 tbsp vegetable oil
- 3 g salt
- 1 tbsp lime juice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut paneer into 2cm cubes and set aside.
- Step 2
Dice half the onion finely for pickling; slice the other half for the curry.
- Step 3
Mince garlic and ginger together.
- Step 4
Blanch spinach in boiling salted water for 2 minutes, then squeeze dry and roughly chop.
- Step 5
Blend blanched spinach with 100ml water until smooth.
- Step 6
Heat 15ml oil in a large pan over medium heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 7
Add sliced onion and cook for 3 minutes until softened.
- Step 8
Add garlic-ginger paste and cook for 1 minute until fragrant.
- Step 9
Add diced tomato and cook for 3 minutes until broken down.
- Step 10
Stir in garam masala and cook for 30 seconds.
- Step 11
Pour in spinach purée and simmer for 5 minutes, stirring occasionally.
- Step 12
Gently add paneer cubes and simmer for 4 minutes without stirring too much.
- Step 13
Season with salt and lime juice to taste.
- Step 14
Meanwhile, rinse basmati rice and cook in 300ml boiling salted water for 12 minutes until tender.
- Step 15
Drain rice and toss with remaining 15ml oil and a pinch of cumin seeds.
- Step 16
Pickle the diced onion by tossing with 1g salt and 5ml lime juice; let sit 5 minutes.
- Step 17
Serve paneer saag over cumin rice, topped with pickled onions.
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