Saag Vegetable Curry with Paneer Cheese

Ingredients

Scaled for your household (4 portions) · original serves 4

• Red onion2
• Lime juice2 AU tbsp
• Saltto taste
• White pepperto taste
• Paneer200 g
  drained, cut into 2cm cubes
• Vegetable oil2 AU tbsp
• Red capsicum1
  deseeded, cut into thin strips
• Green beans100 g
  trimmed
• Broccoli florets1
  cut into florets
• Passage to India Saag Curry Simmer Sauce375 g
• Baby spinach100 g
• Prepared basmati rice (optional)to taste
• Pappadams (optional)to taste
  to serve
• Water1 cup

Method

1. 1

   Slice one red onion thinly and toss with lime juice, salt and white pepper. Cut the second onion into wedges.

2. 2

   Dry the paneer, brush with part of the oil and fry over medium heat for 1–2 minutes per side until golden. Set aside. Soften onion wedges and capsicum in the remaining oil for 4 minutes.

3. 3

   Add beans, broccoli, saag sauce and water. Bring to a boil, then simmer for about 8 minutes until vegetables are tender. Stir in spinach for 1 minute. Serve over basmati rice with paneer, pickled onion and pappadams.