Whilst non-traditional, this South Asian dish is always on repeat in our home. Its cheap, its easy and its delicious. What more could you want?

The reason why I love south Asian foods is because they have explosive flavor! If there is one thing I don’t agree with- its bland food and Rich can attest to that! I love differences in textures and depth in my meals - and Rich is super picky so you know that if I release a recipe its got the Rich seal of approval!

I love paneer because its a cheap, blank ingredient that I can infuse with so much goodness. Its one of the cheapest cheeses, and one you can even make in your own home, although I’ve personally never tried!

The secret to great paneer in curry is to broil it first! It adds a layer of depth to the dish, a bit of crispness and is also the best way to really infuse flavor into the otherwise bland cheese. You can swap the paneer for extra firm, pressed tofu because they both have the same ‘blank canvas’ flavor and firm texture that makes this dish- and it can be cooked in the exact same way. I added aubergine simply because I love the flavor, the texture, and the added nutrition it brings to this dish, but it can absolutely be omitted. It cooks at about the same time as the paneer or tofu as long as it is cubed to about the same size. About an 1 inch x 1 inch square cube.

The spinach component can be left in its wilted state or it can be blitzed to make this dish a bit more traditional. I like to switch it up because both are fantastic! As for the coconut milk, you can add either 1/2 a can for a thick sauce, or a full can for a more curry like consistency.

We have this on a weekday for a quick meal with rice boiled with cardamom, or quinoa! Enjoy xx

Paneer Saag Aloo (with Vegan Option)

Ingredients

Paneer

-1 block paneer (or, if vegan: tofu)

-1 aubergine, cubed

-1 1/2 tsp paprika

-Zest of 1 lemon

-1 tbsp of olive oil/coconut oil

Saag

- 2 tbsp olive oil/coconut oil

-1 onion, minced

-3 garlic cloves, minced

-1 knob of ginger, grated

-1 tsp cumin seeds

-2 tsp garam masala

-1 tsp turmeric

-1 tomato (deseeded, and chopped)

-1 bag spinach

-1/2 - 1 can coconut milk

Method

Preheat the oven to 220C.
Cut the aubergine and paneer into 1 inch cubes and coat with a glug of olive oil, paprika, and lemon zest. Bake for 15-20 minutes or until browned.
In a pan, heat the olive oil over medium heat. Add the cumin seeds, slightly toasting. Toss in the onion, garlic, and ginger. Once the onions are translucent, stir in the turmeric and garam masala. Add the chopped tomato and cook for 3-5 minutes.
Stir in the spinach, and cook until wilted. Add the coconut milk to desired consistency. Option to blitz until smooth for a more ‘sauce’ like consistency. Add the paneer and aubergine. Bring to a boil and reduce to a simmer for about 5 minutes.
Serve hot. Keeps for 3 days in the fridge.