Jem’s Gluten Free Eats

They weren’t lying when they said spinach is a superfood. I love it. I put it in almost everything (savoury obviously, although I have seen some crazy spinach dessert recipes). It’s packed full of iron and vitamin C. So, if you have Coeliac Disease and are prone to anaemia like me, you really need to be getting that spinach in.

Saag paneer is my favourite way to do it! It’s super rich, fragrant and creamy – it has the potential to turn any spinach hater into a lover with one bite.

Saag paneer is usually served as a side dish in Indian Restaurants, but when I am craving a quick and easy dinner (and this recipe truly is quick and easy, it takes less than half an hour to prepare and cook) I will just serve it with some rice and some gluten free naan if I can get hold of it.

SERVES 2 AS A MAIN (SERVES 4 AS A SIDE)

Ingredients:

• 300g paneer, cubed
• 2 tsp turmeric
• 2 tsp garam masala
• 1 tbsp vegetable oil
• 1 red onion, chopped
• 4 garlic cloves, thinly sliced
• 1 green chilli, finely chopped
• 1 tsp ginger purée
• 3 large tomatoes, chopped into large chunks
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground fenugreek
• 150g spinach, chopped
• Small handful of coriander, chopped (optional)
• 4 tbsp light double cream

Method:

Preheat the oven to 180 degrees fan. Coat your paneer in a drizzle of vegetable oil, 1 tsp of turmeric, 1 tsp garam masala and a good sprinkling of salt. Bake in the oven for 20 minutes until the paneer is slightly golden.

In a saucepan, heat 1 tbsp of vegetable oil on a medium heat, add your onions and cook for five minutes until softened.

Add your mustard seeds, cumin seeds, 1 tsp turmeric, 1 tsp garam masala and fenugreek and cook for a further few minutes until fragrant.

Add your garlic, ginger, chillis, tomatoes and spinach and cook for 5 – 10 minutes until the spinach has wilted.

Add your double cream, paneer and coriander and cook for another five minutes. Season well with salt and serve.

Enjoy!