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Saag paneer poppadoms recipe
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Satisfyingly simple, guests will love these poppadom bites topped with tikka-spiced spinach and turmeric paneer, and garnished with mustard seeds and a little sliced red chilli. What's more, these vegetarian party nibbles are ready in a matter of minutes and completely gluten-free! See method
Ingredients
- 2 tsp oil
- 50g paneer, cut into 10-12 cubes
- ½ tsp ground turmeric
- 1 tbsp tikka curry paste
- 200g spinach, chopped
- 1 tbsp lemon juice
- 2 x 70g packs mini poppadom snacks
- 15g mustard seeds, toasted
- 2 red chillies, sliced
Each serving contains
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Energy
345kj
83kcal
4%
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Fat
6g
8%
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Saturates
1g
5%
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Sugars
1g
1%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 4.7g
Protein 3.6g
Fibre 1.5g
Method
- Heat the oil in a saucepan. Stir in the paneer and turmeric and cook over a high heat for 5 mins until golden. Transfer to a plate; set aside.
- Add the curry paste to the pan, and cook on a low heat until it changes in colour, adding a splash of water if it looks dry. Stir in the spinach and cook for 3-4 mins to wilt. Stir in the lemon juice; remove from the heat. Spoon 1 tsp of the spinach mix onto each poppadom, then top each with paneer. Sprinkle with the mustard seeds and chillies. Serve immediately.
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