ladyfelsham
Back to SW again
From Busy - thanks!
Saag paneer:
Okay it does have onion ML but in the grand scheme of things I dont think it's gonna make a difference. Okay here goes I never measure so I'll try and give exact amounts.
Table spoon of any oil or butter ot ghee I used olive
Small sprinkle of mustard seeds (or cumin if you have/or both) Optional dont worry if you cant source
Tea spoon curry or chilli powder (if you live near any asian food shops invest in some kashmiri mixed spices and this is all you'll ever need for any curry.
Tea spoon chilli flakes
Small onion finely chopped
2-3 cloves garlic crushed (optional/or half tea spoon ginger powder)
small sprout sized ginger crushed (optional/or same as above)
Small tomato chopped
300g Spinach/or baby spinach/bunches or pre-packed
Paneer/Feta/Halloumi 50g which ever you want or can find.
Heat the oil and add mustard/cumin seeds until the M seeds start to pop or the cumin starts to turn brown and releases an aroma, add and fry the onion until suateed add the tomato, add chilli powder stir fry untill the chilli powder turns goldenie and the oil separates from the onion and tomato. Add the chilli flakes and stir for a further 2-3mins add a little water throughout to stop from sticking. Add the spinach and let it simmer until it wilts. Then add the cheese and turn the heat up and dry out the saag until desired consistency. This will make 4 around 4 batches depending how much you dry it out and can be frozen. This is so versatile I would roughly use this to make almost all veg curries.
Saag paneer:
Okay it does have onion ML but in the grand scheme of things I dont think it's gonna make a difference. Okay here goes I never measure so I'll try and give exact amounts.
Table spoon of any oil or butter ot ghee I used olive
Small sprinkle of mustard seeds (or cumin if you have/or both) Optional dont worry if you cant source
Tea spoon curry or chilli powder (if you live near any asian food shops invest in some kashmiri mixed spices and this is all you'll ever need for any curry.
Tea spoon chilli flakes
Small onion finely chopped
2-3 cloves garlic crushed (optional/or half tea spoon ginger powder)
small sprout sized ginger crushed (optional/or same as above)
Small tomato chopped
300g Spinach/or baby spinach/bunches or pre-packed
Paneer/Feta/Halloumi 50g which ever you want or can find.
Heat the oil and add mustard/cumin seeds until the M seeds start to pop or the cumin starts to turn brown and releases an aroma, add and fry the onion until suateed add the tomato, add chilli powder stir fry untill the chilli powder turns goldenie and the oil separates from the onion and tomato. Add the chilli flakes and stir for a further 2-3mins add a little water throughout to stop from sticking. Add the spinach and let it simmer until it wilts. Then add the cheese and turn the heat up and dry out the saag until desired consistency. This will make 4 around 4 batches depending how much you dry it out and can be frozen. This is so versatile I would roughly use this to make almost all veg curries.
