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    Saag paneer

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2


    2 x 200g packs Swiss chard, trimmed and roughly sliced
    2 tbsp ghee or sunflower oil
    226g pack paneer cheese, cut into cubes
    4 shallots, sliced
    2 cloves garlic, finely chopped or grated
    35g fresh ginger, peeled and finely chopped or grated
    1½ tsp Bart Roasted Bengal Masala mix
    225g pack Pome Dei Moro Tomatoes, quartered
    2½ tbsp double cream
    28g pack coriander, roughly chopped
    Warm chapatis or naan, to serve 


    1. Bring a large pan of salted water to the boil, add the chard and cook for 2-3 minutes until wilted. Drain the chard, then leave to steam dry in the sieve or colander.

    2. Melt the ghee or oil in a large frying pan. Once hot add the paneer, fry each side until golden then set aside with a slotted spoon.

    3. Return the pan to the heat and add the shallots, garlic and ginger. Fry for 5 minutes, then add the masala mix and cook for a further 2 minutes before adding the tomatoes for a further 3-4 minutes.

    4. Return the chard and paneer to the pan and continue to cook for 10 minutes. Season, then stir in the cream. Sprinkle with coriander and serve with the warm bread.  

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