This post is actually inspired by a recipe I read in the River Cottage Baby & Toddler cookbook, I found the recipe in there to be a little bland and the quantity made was less than I would have liked so I’ve amended the recipe slightly to suit our tastes. Baby Gourmand ate his Saag Paneer on it’s own but we added a home made Chicken Biryani to ours.
2 tbsp rapeseed oil
1 large onion sliced finely
1 tsp of fresh ginger grated
1½ tbsp finely chopped garlic
1/2 red chilli chopped (optional)
1 tsp ground coriander
250g paneer cut into cubes
2 tsp garam masala
6 tbsp double cream
Wash the spinach, drain and blanch in the water that clings to it for three minutes or until wilted. Drain into a colander and run cold water over it until cool. squeeze out any excess water then chop finely and set aside.
Heat the oil in a large non-stick pan (I used a Tefal Ingenio pan). Add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chilli and cook for a further minute.
Add the ground coriander. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.
Add the paneer cubes, garam masala and cream. Stir and cook for a few minutes or until the spinach is nice and creamy.