Saag paneer kedgeree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large eggs
- 1 tbsp vegetable oil
- 1 red onionfinely sliced
- 115g paneercut into 2-3cm, cubes
- 2 tbsp medium curry powder
- 250g frozen spinach
- 200g cooked coconut rice pouch
- ½ red chillifinely sliced (optional)
Nutrition: per serving
- kcal553
- fat32g
- saturates14g
- carbs29g
- sugars6g
- fibre8g
- protein32g
- salt0.8g
Method
step 1
Bring a medium pan of water to the boil. Add the eggs and cook for 7 mins, then put them in a bowl of cold water and set aside.
step 2
Meanwhile, drizzle the oil in a large non-stick frying pan or shallow casserole dish. Add the onion and fry over a medium-high heat for 5 mins. Tip in the paneer and fry for 5 mins or until evenly browned and the onion is beginning to caramelise.
step 3
Add the curry powder and fry for 1 min, then add the spinach. Cover with a lid and cook for a few mins to allow the spinach to defrost. Uncover, add the rice, turn up the heat and cook for a few mins more or until everything is piping hot. Season. Peel the eggs, halve and place on top of the rice. Finish with a scattering of chilli, if you like.
