Tomato Paneer and Sag Aloo Recipes

sag-aloo-tomato-paneerSag Aloo is a potato and fresh spinach curry which goes really well together with tomato and paneer, great for the summer glut of tomatoes.

Serve with rice, naan and some mango chutney for a feast!

Tomato Paneer

tomato-curry200g pack paneer cheese, in cubes
600g ripe tomatoes (plum or cherry are good), chopped
1 large onion, finely chopped
2 tsp ground cumin
1 tsp tumeric
1/2 tsp chilli powder
1/2 tsp salt
Handful of fresh coriander leaves, chopped
Rapeseed oil

1) Heat around 2 tbsp of rapeseed oil in a large pan, and fry the onion at a medium heat until soft and just beginning to brown.
2) Add the tomatoes, spices and salt, and cook for around 2 minutes. Cover with a lid and remove from the heat for around 10 minutes, until the tomatoes are soft.
3) In a separate frying pan or griddle, heat a little more oil and fry the cheese lightly turning regularly until golden. Add to the tomatoes, put back on the heat and cook for another minute or so. Stir in the chopped tomatoes and serve.

Sag Aloo – Potatoes and Spinach

1 large onion, chopped
Large bunch of spinach leaves, roughly chopped
4 medium potatoes, peeled and in cubes
1 tbsp of finely grated or chopped ginger
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tsp garam masala
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp tumeric
1/2 tsp salt
Rapeseed oil

1) 1) Heat around 2 tbsp of rapeseed oil in a large pan, and fry the onion, garlic and ginger for 2 – 3 minutes.
2) Add the potatoes, chilli and spices, and stir until covered. Add 250ml of water and cover on a medium heat for around 10 minutes.
3) Add the spinach and more water if it is looking dry. Continue cooking for another 5 – 10 minutes until the potatoes are soft. Serve.

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