Saag paneer with cauliflower rice
Serves: 4
Prep time: 10 minsTotal time: 
Photograph by Lauren Mclean
Saag paneer with cauliflower rice
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
271Kcal
Fat
12gr
Saturates
4gr
Carbs
22gr
Sugars
12gr
Fibre
7gr
Protein
19gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g frozen chopped spinach
- 250g sweet potatoes, peeled and cut into chunks
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 5cm root ginger, finely chopped
- 1-2 red chillies, deseeded and chopped
- 2 tomatoes, halved
- 4 tsp garam masala
- 1 cauliflower
- 150ml low-fat natural yogurt
- 225g paneer, diced
- a few sprigs of coriander
Step by step
- Heat the spinach in a covered pan; stir until thawed.
- Simmer the sweet potatoes in a pan of lightly salted boiling water for 10 minutes; drain and set the potatoes aside.
- Return the pan to the heat; add 1 tablespoon oil. Tip in the onion, garlic, ginger and most of the chilli; cook gently for 5 minutes.
- Coarsely grate the tomatoes, discarding the skins; add to the pan with 3 teaspoons garam masala. Cook for 3-4 minutes.
- Meanwhile, for the cauliflower rice, break the cauliflower into florets, steam for 10-12 minutes or until tender, then mash.
- Stir the yogurt into the spinach. Add to the onion with 200ml boiling water. Simmer for 10 minutes; season. Add the sweet potatoes for the last few minutes.
- Mix 1 teaspoon garam masala with a pinch of salt and the remaining oil; toss with the paneer. Preheat a nonstick pan, then fry the paneer until golden.
- Sprinkle the paneer with the remaining chilli and the coriander, and serve with the cauliflower rice.
