Sunday dinners have become a bit of a tradition in our household. But not those that everyone else may do. Dr W and I usually take it in turns to pick a curry recipe to try. The other weekend I picked a couple, including Saag Paneer.
We spent summer mainly going for lighter curries, especially Thai ones. But Autumn brings a need for comforting food. Going through a recent(ish) edition of BBC Good Food I gathered some ideas for a tasty Indian feast for Dr W and I.
- 1 tbsp Vegetable oil
- 1 tsp Turmeric
- 1 tsp Kashmiri chilli powder
- 200g Paneer, cut into cubes
- 200g Fresh spinnach
- 2 Medium white onions
- 1-2 Garlic cloves, crushed
- 35g Grated Ginger
- 1 Green chilli, roughly chopped, (I removed the seeds but you can leave in)
- 1 tsp Garam masala (I made mine using Rick Stein's recipe but you can buy)
- Place the fresh spinach in a colander, pour over boiling water and drain. Put in a tea towel/lots of kitchen towel and squeeze out the water.
- Heat the oil and mix in the turmeric and chilli powder. Add the cubed paneer fry on a medium heat until the paneer has gained colour (10 mins or so).
- Whilst the paneer is cooking. Whizz the onion and chilli in a food processor, add in the crushed garlic and ginger.
- Remove the paneer from the pan and set aside on a plate, don't wash the pan out.
- Tip the onion/chilli/garlic/ginger mix into the pan and turn the heat down. Fry until caramel coloured, around 10 mins, adding water if it begins to stick. Add in the garam masala, fry for 2 minutes/until fragrant.
- Add the spinach and 100ml water to release all the flavours from the bottom of the pan, cook for around 3 mins.
- Add the paneer back in and continue to cook for 2-3 mins to heat through.
- Serve up as a main or an accompaniment to another curry!
- Double the recipe for more servings. Keep chilli seeds in if you fancy a kick.
I also cooked up this delicious Sali Murghi, it took a little longer than the recipe stated. I also used less apricots (Dr W not the greatest fan). As well as adding them earlier so they would cook down a bit. In the end this turned out to be a great idea, they added a sweet and savoury flavour but also a richness to the dish. I heard no complaints from Dr W!
Of course I couldn’t not serve it with our favourite (not so healthy) curry side dish. The good old Peshwari Naan. I highly recommend the Lloyd Grossman versions, packed with plenty of food and coconut. Overall this dish was the perfect Sunday dinner. Refuelling Dr W after a long hike and me after a long run. Also there’s nothing like sharing good food together.
Are you a traditionalist when it comes to dinner on a Sunday? Or are you a slow cooked Sunday Dinner fan as well? What do you like to cook? Let me know in the comments,