Paneer Tikka Saag

This absolutely delicious vegetarian curry now makes a weekly appearance on our dinner table at home. If you’ve not tried paneer before, it’s an Indian cheese, which has a firm texture, similar to halloumi, and it takes on spices beautifully. This is delicious served with a portion of rice and a naan.

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Ingredients

paneer 400 g (cubed)
curry powder 1 ¼ tbsp
ground turmeric 1 tsp
natural yoghurt 40 ml
basmati rice 240 g
onion 1 (diced)
tomatoes 2 (diced)
spinach 125 g (chopped)
fresh coriander 1 handful (chopped)
ginger & garlic paste 1 tbsp
garam masala 1 tsp
ground fenugreek 1 tsp
tomato purée 1 tbsp

Method

Marinade the paneer

Cut the paneer into approx. 2.5cm cubes.
In a bowl combine the paneer, ⅕ of the curry powder, ½ of the turmeric, the natural yoghurt and a pinch of salt. Leave to marinate for an hour if you can, or cook straight away.

Cook the paneer

Thread the paneer onto skewers, leaving a gap between each piece. (you can also cook straight on the air fryer tray without any skewers)
Place the skewers into the air fryer and cook for 8 minutes at 200°C.

Cook the rice

While the paneer is cooking, cook the rice according to the packet instructions.

Prep the ingredients

While the rice is cooking, peel and finely dice the onion. Dice the tomatoes. Chop the spinach. Chop the fresh coriander.

Cook the curry

Heat a dash of oil in a large frying pan over a medium heat. Add the onions and a pinch of salt, cook for 5 minutes.
Add the ginger & garlic paste, the remaining curry powder, the remaining turmeric, garam masala, ground fenugreek, and tomatoes. Stir to combine. Put a lid on and simmer for 5 minutes.
Mix the tomato puree with 75ml boiling water per serving. Add this and the spinach to the pan. Put a lid on and simmer for 10 minutes.
Add the cooked paneer, top with the fresh coriander and warm through.

Plate up

Plate up the Paneer Tikka Saag with the rice and enjoy!

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