9 March 2022

Savoy Cabbage Saag Paneer

Name: Savoy Cabbage Saag Paneer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 350g Savoy cabbage; 2tbsp Ghee; 1 Onion; 2 Garlic clove; 1tsp Ginger; 1tsp Garam masala; 20g Parsley; 1tbsp Lime juice; 200ml Water; 200g Paneer; 1 Chilli; 1tsp Ground turmeric; 2tbsp Olive oil; Salt & pepper

Wilted savoy cabbage in an aromatic curry sauce with golden cubes of paneer. This dish freezes very well and can be enjoyed with rice or as a vegetarian side.

Substitute:

No savoy cabbage? Use spinach or kale instead.
No garam masala? Just use curry powder.
No paneer? Swap for halloumi cheese or firm tofu.
No lime? Use lemon juice.
No chilli? Use chilli flakes.
No ghee or butter? Use olive oil.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2

Ingredients:

For the savoy cabbage:

350 g Savoy cabbage

2 tbsp Ghee (or butter )

1 Onion (chopped )

2 Garlic cloves (grated )

1 tsp Ginger (grated )

1 tsp Garam masala

20 g Parsley (chopped )

1 tbsp Lime juice

200 ml Water

For the paneer:

200 g Paneer

1 Chilli (sliced )

1 tsp Ground turmeric

2 tbsp Olive oil

Salt & pepper

Recipe:

Cut the paneer into 3cm cubes, then put in a bowl with chilli, turmeric, olive oil, salt and pepper. Toss well to coat.
Heat a frying pan over medium-high heat. When hot, add the paneer and cook for 5-6 minutes until golden all over. Set aside.
Finely slice the savoy cabbage.
Heat the same frying pan over medium heat. Add the ghee (or butter), onion, garlic and garam masala. Cook for 30 seconds, until fragrant, then add the savoy cabbage and water. Toss well and cook for 7-8 minutes until tender.
Add the paneer back into the pan with the savoy cabbage and cook for 2-3 minutes to heat through. Add the parsley and lime juice. Toss well and turn off the heat.
Season to taste and serve warm. Enjoy!