SAAG PANEER KEDGEREE

Saag paneer kedgeree image

Combine two Indian-inspired classics in this paneer and kedgeree mash-up. It's a quick and easy veggie dinner that delivers two of your 5-a-day

Provided by Esther Clark

Categories Brunch, Dinner, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

2 large eggs
1 tbsp vegetable oil
1 red onion , finely sliced
115g paneer , cut into 2-3cm, cubes
2 tbsp medium curry powder
250g frozen spinach
200g cooked coconut rice pouch
½ red chilli , finely sliced (optional)

Steps:

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.
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.
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.

Nutrition Facts : Calories 553 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium