Paneer Saag

Ginger & Garlic Paste, Tyga Masala no. 6, Tyga Masala no. 2, Tyga Masala no. 26, Methi/Fenugreek Sachet, Kashmiri Chill

• 300g paneer, cut into bite size pieces
• 2 medium onions, finely diced
• 400g spinach
• 1tbsp tomato puree
• 3 tbsp vegetable/rapeseed/olive oil
• 1 tsp salt
• 100ml water
• roti or naan bread

1. Heat the oil in a frying pan over a high heat, brown the diced paneer for 3-4 minutes so that it has colour.
2. Once browned, remove the paneer from the pan and set aside.
3. Add the onions, ginger & garlic paste, Tyga no. 6 (if you don’t whole cardamon then you can grind with pestle and mortar remove them after cooking), Methi sachet and salt. Stir continuously for 3 minutes before turning down to a medium heat and fry for a further 3 minutes.
4. Add Tyga no. 2, Tyga no. 26, tomato puree and Kashmiri chilli (see ‘Control the heat’). Add 50ml water and cook for 3 minutes stirring constantly.
5. Add the paneer and spinach to the sauce, cover a cook for 2 minutes allowing the spinach to wilt. Stir, cover and cook for a further 3 minutes.
6. Serve with roti or naan bread and rice.

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala no.6: (Coriander leaf, green cardamom pods). Tyga Masala no. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Tyga Masala no. 26: (Poppy seeds, fennel seed, ground mace, ground black pepper, ground paprika).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.