Saag Paneer is an extremely well known Indian curry dish which is particularly suited to
Kapha types due to their high tolerance to spicy foods and in particular, spices such as cumin and turmeric. The ingredients in a Saag Paneer are particularly nourishing, with the paneer itself having high quantities of protein as well as the spinach, which is also a rich source of fibre and antioxidants.
Follow this simple recipe for 2 and enjoy the spicy flavours of India!
Ingredients:
¼ teaspoon turmeric
1 teaspoon of ghee
¼ teaspoon cumin
4 handfuls spinach, chopped
¼ teaspoon garam masala
½ tin coconut milk or more if a creamier paneer is desired
¼ teaspoon cayenne
Juice of lemon
¼ grated ginger
¼ teaspoon nutmeg
Season with Salt and Pepper
½ block of Paneer, chopped into cubes (*For Vegans, substitute with the same amount of Tofu)
Method:
- Opt for Ghee rather than oil and melt it in a large saucepan over medium heat. Stir in the spices and sauté for 1 minute.
- Add the spinach and cook for 3 minutes, stirring occasionally.
- Stir in the coconut milk. Reduce the heat to medium-low and simmer, uncovered, for 3 minutes.
- Cube or crumble the paneer and add it into the saucepan
- Stir it into the spinach mixture and cook it for 1 minute more to warm the paneer.
- Remove the pan from the heat. Squeeze some lemon juice over the dish for added flavour.
- Plate up and enjoy!
