Saag Vegetable Curry with Paneer Cheese & Pickled Onion

4 35Min
4 35Min

Saag Vegetable Curry with Paneer Cheese & Pickled Onion

Method

  1. Thinly slice 1 red onion and place into a small bowl. Add lime juice, salt and white pepper. Toss until combined.
  2. Cut remaining onion into thin wedges. Pat paneer dry with paper towel. Brush with oil. Heat a large non-stick frying pan over medium heat. When hot. Add paneer and cook for 1-2 minutes each side or until golden. Transfer to a plate.
  3. Heat remaining oil in frying pan over medium heat. Add onion wedges and capsicum. Cook for 4 minutes or until softened. Add green beans, broccoli, Passage to India Saag Curry Simmer Sauce and 1 cup water. Stir until combined and mixture comes to the boil. Reduce heat and simmer for 8 minutes or until vegetables are softened.
  4. Stir spinach into curry and cook for 1 minute or until wilted. Spoon rice into serving bowls. Top with vegetable curry, pickled onion and paneer with pappadams on the side.

What You'll Need

  • 2 red onions
  • 2 tablespoons lime juice
  • salt and finely ground white pepper
  • 200g paneer cheese, drained, cut into 2cm cubes
  • 2 tablespoon vegetable oil
  • 1 yellow capsicum, deseeded, cut into thin strips
  • 100g green beans, trimmed
  • 1 small head of broccoli, cut into florets
  • 375g Passage to India Saag Curry Simmer Sauce
  • Large bunch baby spinach (about 100g)
  • steamed basmati rice to serve
  • pappadams, to serve

What You'll Need

Method