Saag Paneer Parathas

Unfortunately, work has been taking priority recently and blogging has had to take a back seat. I've been meaning to post for a while and finally managed to finish writing up this recipe...

Although I made it through January without a morsel of cheese passing my lips, I'm afraid to admit that cheese is well and truly back on the menu.

As street food is becoming more and more popular, I thought I'd blog another one of my favourite Indian snack recipes. The same filling could also be used to stuff chapattis, tortillas or even paninis if you prefer. I use a mini-blender to chop all of the spice paste ingredients, but you could chop then by hand if you don't have one.

Fills 4-6 parathas

For the spice paste:

• 1 medium onion, chopped finely
• 1-2 green chillis, chopped finely
• 1 tbsp. fresh ginger, grated
• 2 large cloves of garlic, crushed
• 1 tsp black mustard seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp turmeric

For the filling:

• 250g/10oz fresh spinach (or frozen, defrosted)
• 200g/8oz paneer, cubed
• 150ml/⅔ cup passata
• 4-6 frozen, uncooked parathas (check ingredients, if vegan) 

Microwave or steam the spinach as per packet instructions. Cool and squeeze as much liquid out as possible. Chop roughly, if using fresh spinach. 

Heat 1 tbsp vegetable oil on a medium heat.
Fry the paneer for a few minutes, turning regularly, then remove and drain on kitchen paper.

Add the mustard seeds to the pan, along with a drop more oil. Cook for 30 seconds, then add the onion and spice paste.

Cook for 3-5 minutes, until the onion is just starting to colour.

Add the cooked paneer and spinach and stir though.
Add the passata and cook for a further 3-5 minutes, until you have quite a dry, thick filling.

If you have a panini press or George Forman-type grill, heat it up. If not, cook the parathas one at a time in a large frying pan on a high heat.

Take one frozen paratha and heat it for 1-2 minutes on the press/grill/pan. Turn over and fill with a generous spoonful of filling. Fold in half, or roll like a burrito and cook for a further minute or two on each side, until golden brown.

Serve with onion salad and your favourite chutneys.

Vegan version: swap the paneer for a tin of chickpeas to make a chana saag filling.
Top tip:  double the amount of passata to make a saag paneer side dish.

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