Saag paneer

Name: Saag paneer
Yield: 4
Ingredients: 1 Tbsp Coriander seeds; 1 Tbsp Cumin seeds; 1 piece Cinnamon stick, a small one; 3 Cloves; 5 Cardamom pods; 1 Tbsp Ground turmeric; 1 large knob Ginger, peeled; 3 cloves Garlic; 1 bunch Coriander stalks, without leaves; 1 Green chilli, use up to 3, depending upon heat and taste; 1 Lime, zest and juice; 1 tsp Salt; 1 splash Olive oil; 1 Onion, finely chopped; 1 knob Butter, for frying onion; 1 serving Curry paste, use entire amount, made according to recipe on this page (Main); 2 Tbsp Spice mix, you may need 3, according to taste, from recipe on this page (Main); 3 stalks Curry leaves, use the leaves only; 2 Tomatoes, chopped; 1 cup Stock, hot; 300 g Spinach, chopped (Main); 1 block Paneer, cut into cubes (Main); 1 packet Naan bread; 4 servings Basmati rice, cooked to serve

for 4 people

Tam West

Warren Elwin

Food writer

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This vegetarian spinach and paneer curry is delicious as part of an Indian meal. The paneer cheese can be bought from Indian, speciality stores and some supermarkets. It's definitely not Irish but, because of its colour, this would be a great dish to serve on St Patrick's Day, March 17.

Spice mix

1 Tbsp	Coriander seeds
1 Tbsp	Cumin seeds
1 piece	Cinnamon stick, a small one
3	Cloves
5	Cardamom pods
1 Tbsp	Ground turmeric

Curry paste

1 large knob	Ginger, peeled
3 cloves	Garlic
1 bunch	Coriander stalks, without leaves
1	Green chilli, use up to 3, depending upon heat and taste
1	Lime, zest and juice
1 tsp	Salt
1 splash	Olive oil

Curry sauce

1	Onion, finely chopped
1 knob	Butter, for frying onion
1 serving	Curry paste, use entire amount, made according to recipe on this page (Main)
2 Tbsp	Spice mix, you may need 3, according to taste, from recipe on this page (Main)
3 stalks	Curry leaves, use the leaves only
2	Tomatoes, chopped
1 cup	Stock, hot
300 g	Spinach, chopped (Main)
1 block	Paneer, cut into cubes (Main)
1 packet	Naan bread
4 servings	Basmati rice, cooked to serve

Directions

First make the spice mix. Lightly toast coriander and cumin seeds, a small piece of cinnamon bark, 3 cloves and 5 cardamom pods. Blitz or grind to a fine powder. Mix with ground turmeric and store in an airtight container.
To make the curry paste, blitz ginger, garlic, coriander stalks, 1-3 green chillies, the lime zest and juice, salt and a glug of olive oil to form a smooth paste.
To make the curry sauce, gently fry onion in the butter. Add the curry paste, 2-3 Tbsp spice mix and the curry leaves and cook until fragrant. Add tomato and cook 5 minutes to thicken. Add hot stock and the chopped spinach and simmer until spinach and tomatoes are soft. Remove from heat, cover and cool 5-10 minutes, then blitz to form a sauce.
Reheat the sauce, check seasoning. Add gently fried cubes of paneer cheese and serve with naan and rice.

More of Warren's green, St Patrick's Day-inspired dishes