We’ve given this delicious Indian side dish a boost with dagar phool, an exotic lichen used in Indian cooking. Paneer is an Indian cheese, very similar to ricotta and available in most supermarkets.
- 700g baby spinach
- 1 tbsp ghee or coconut oil
- 1 tbsp fresh grated ginger
- 1 large clove garlic, crushed
- 1 small brown onion, finely diced
- 2 tsp Herbie’s Ground Cumin
- 2 tsp Herbie’s Garam Masala
- 1/2 tsp Herbie’s Turmeric
- 2 tbsp Herbie’s Dagar Phool, finely chopped
- 2 tsp Herbie’s Tamarind Concentrate
- 1/4 cup double cream (or plain yoghurt for a healthier option)
- 400g paneer, cut into 1.5cm cubes
- Bring a large pan of water to the boil and cook spinach for 2-3 minutes until wilted, then drain.
- Heat ghee or coconut oil and saute ginger, garlic and onion for 5 minutes until softened.
- Add spices and cook for a further minute before adding spinach, 1/2 cup (125ml) water and cream or yoghurt. Keep over a low heat and stir to combine well while preparing paneer.
- Heat a non-stick pan to medium/high and brown the cubes of paneer on two sides (this is not essential but adds a little flavour and definitely looks better!)
- Stir paneer gently through the spinach and season to taste with salt and pepper.
- Serve warm as part of an Indian meal. Saag paneer will keep in the fridge for three days.
If you would prefer to use frozen spinach, substitute the fresh weight with 500g frozen chopped spinach.