My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Ainsley Harriott, Annabel Karmel, Antonio Carluccio, Gizzi Erskine, Ken Hom, Madhur Jaffrey, Mary Berry, Raymond Blanc, Rick Stein, Rosemary Conley and Sophie Grigson.
Saag paneer, a combination of greens and paneer, is eaten all over north
India with slight variations in the spices. In India, the spinach, which turns
into a sauce for the paneer, is sometimes creamed. At other times, it is
left in its chopped state, thus allowing it to stand in equal partnership with
the paneer. I like the latter method because this way the spinach retains
its texture. For this recipe, I have used fresh spinach because I prefer its
taste.You could use two packets of frozen, chopped spinach, though, if
you like. Cook spinach according to packet directions, drain well, and
proceed with the recipe. Do not salt the spinach twice and remember to
cook it very briefly with the ginger–garlic mixture.
My Kitchen Table My Kitchen Table is a new collection of high-quality cookery books featuring mouth-watering recipes from the nation’s favourite chefs - Antonio Carluccio, Mary Berry, Ainsley Harriott, Ken Hom, Madhur Jaffrey, Annabel Karmel and Rick Stein.