G - Fragrant Paneer Saag Masala & Pilau Rice

Updated at: Thu, 17 Aug 2023 14:18:43 GMT

Step 1

Boil a full kettle.

Step 2

Chop the paneer into bite-sized cubes.

Step 3

Peel and finely slice the brown onion and the garlic.

Step 4

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat and add the chopped paneer and cook for 2-3 min until it's browned on all sides.

Step 5

Once the paneer has browned, add the sliced onion and cook for 5 min or until softened. Meanwhile, crush the cardamom pods open by squashing them with the side of a knife. Melt a knob of butter in a pot (with a matching lid) over a medium heat.

Step 6

Once melted, add the split cardamom pods and star anise to the pot and cook for 1 min until fragrant.

Step 7

Add the basmati rice to the pot and cook for 1 min further, then add 300ml cold water and bring to the boil over a high heat.

Step 8

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked.

Step 9

Once cooked, remove from the heat and keep covered until serving – this is your pilau rice.

Step 10

Once the onion has softened, add the sliced garlic, ground fenugreek, garam masala and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant.

Step 11

Tip: If your pan is looking a little dry, add a drizzle of vegetable oil!

Step 12

While the spices are cooking, dissolve the vegetable stock cubes, tomato paste and 1 tsp sugar in 300ml boiled water – this is your tomato stock.

Step 13

Add the tomato stock to the pan, reduce the heat to medium-low and cook for 3-4 min or until the sauce has thickened.

Step 14

Add the baby leaf spinach to a colander and pour boiled water over it until it's wilted.

Step 15

Rinse the wilted spinach under cold water until it's cool enough to handle.

Step 16

Squeeze the water out of the cooled spinach then chop it roughly.

Step 17

Once the sauce has thickened, add the chopped spinach and cook for 2-3 min further – this is your paneer saag masala.

Step 18

Meanwhile, chop the coriander finely, including the stalks (save some leaves for garnish!).

Step 19

Stir the chopped coriander through the pilau rice.

Step 20

Serve the paneer saag masala with the pilau rice (don't forget to discard the star anise and cardamom before eating!).

Step 21

Garnish with the reserved coriander leaves.

Step 22

Enjoy!

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