Saag paneer

• Using a blender: Blanch the greens briefly, then shock them in ice water. Squeeze out the excess water and blend into a coarse paste before cooking. This produces a smoother texture, cooks faster (30-45 minutes), and retains a brighter green colour. However, it slightly mellows the greens’ flavours.
• Always add the garam masala at the end to preserve its aroma and freshness.
• Smaller cubes of paneer allow for more even cooking and distribution throughout the dish.

• Kale and fenugreek leaves can be used in place of or in combination of spinach and mustard greens - bear in mind this will result in a different flavour profile.
• For a vegan alternative, tofu can be used instead of paneer.
• Use kasuri methi instead of methi and add at the end with the garam masala.

Allow to cool completely before storing.

Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Transfer to a freezer-safe containers or heavy-duty freezer bag and store for 2-3 months. Be aware that the paneer can become dry and crumbly when frozen.

If frozen, ensure it has fully defrosted overnight in the fridge. It is important to defrost slowly to help reduce the dryness of paneer.

Stove: Heat over medium-low heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry.

Microwave: Using the microwave can be used to quickly re-heat the curry but can negatively affect the texture of paneer and curry. Re-heat until piping hot throughout.