Uncle Ted's Recipes #15: Saag Paneer with pulses and pre-marinated paneer

Sorry if the lack of updates on this blog has left your appetites for film and video game reviews or recipe posts insufficiently satisfied but here I am again with an old recipe that I have updated a bit during my time spent experimenting with recipes during lockdown.

So here is a recipe I built up for saag paneer with pre-marinated paneer and extra pulses that is suitable for most occasions and is simple enough that it can be adapted to different dietary needs.

Utensils:

• Chopping board
• Sieve/colander
• Garlic crusher
• Large chopping knife
• Small vegetable/herb knife
• Wooden spoon
• Cast iron or stainless steel saucepan or pot with a lid
• Measuring spoons

Ingredients:

• 2 medium white onions
• 6-8 garlic cloves
• 400g tinned chopped tomatoes
• 400g tinned or frozen spinach
• 400g low-fat coconut milk
• 3-5 tablespoons chilli flakes
• 2 tablespoons Garam Masala
• 2 tablespoons allspice
• 2 tablespoons ground tumeric
• 3 tablespoons curry powder
• 2 tablespoons tikka curry powder
• 1 lemon
• Vegetable oil
• 400-500g diced paneer (preferable), chicken breast or tofu
• 400g kala chana
• 400g green lentils
• 200g chickpeas
• 1 tablespoon cardamom pods
• 1 tablespoon caraway or cumin seeds
• 1 tablespoon curry leaves
• 1 tablespoon mustard seeds or cloves

Cooking method/process:

1. At least 2 hours before beginning cooking, dice the paneer into a tupperware box and squeeze all of the lemon juice into the box along with grating the lemon rind. Also add in a teaspoon of oil, a few shakes of salt and the tikka curry powder. After mixing all of this into the paneer, put on the lid, wrap in clingfilm and place into the fridge for at least a couple of hours
2. Heat up a few tablespoons of oil in the pan at about 20% heat along with the seeds, pods, chilli flakes and curry leaves along with a handful of shakes of salt before stirring and allowing to lightly simmer for 5 minutes but be VERY CAREFUL to make sure this doesn't burn.
3. Dice up the onions and add them to the pan along with the garlic after it has been crushed before stirring and turning up to 50% heat and allowing to simmer until the onions are moderately soft while keeping close attention to the pan to make sure this mixture doesn't burn. Just before dicing the onions, it would be a good idea to rinse the beans and pulses in a sieve/colander so that they have at least a few minutes to drain.
4. In a mug or bowl, pour a couple of tablespoons of oil before throwing in all of the ground spices aside from the tikka powder with a couple more tablespoons of oil and a few shakes of salt on top before mixing well and setting this curry paste mixture aside for a few minutes.
5. Get the paneer out of the fridge and add it into the saucepan along with the beans and pulses and mix well with a few shakes of salt and allow to cook for 10 minutes at 40% heat.
6. Add the curry paste to the pan and stir well before turning back up to 50% heat and cooking for 10 minutes.
7. Turn the pan up to 75% heat and add in the spinach, coconut milk, tinned tomatoes and a few small shakes of salt before mixing well and adding in boiled water if the whole mix still looks a little dry and allow the mix to cook at this level for 5-10 minutes before turning it right down to 20% heat and allowing it too cook slowly for 1-1.5 hours (keep a careful eye on the pot during this period to make sure it doesn't burn or boil over.

Serving suggestions:

Serve the curry with spinach and sweetcorn or lentil samosas, garlic naan bread, mango chutney and pilau rice with a garnish of a few leaves of coriander on top.

Serve with an ice cold glass of water or bottle of Cobra beer and after you've finished eating, have a warm cup of turmeric tea and a vanilla milkshake.

What to do with leftovers:

At the end of the week, if there is any of the curry left after you've eaten most of it, try heating up the remainder in some vegetable stock water with half a teaspoon of saffron, 2 cloves of crushed garlic and 150g of stewed lentils to make some saag paneer dhal soup.

Another option to use up any leftovers is to mildly heat it up and then place in a slightly warmed up paratha wrap with pickled red cabbage, dry vinaigrette slaw, cucumber and mint rajita and then closing up the wrap and lightly toasting it in sesame seed oil so that it can be closed up as an Indian kind of, sort of burrito.