Saag paneer kedgeree

2 of 5-a-day brunch budget calcium fibre folate iron kedgeree paneer quick vegetarian

N/A

Source

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)

Method

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.