Saag paneer on a pumpkin rosti with tamarind glaze and coconut cream

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4

Ingredients

For the rösti

• 1 small pumpkin, peeled and seeds removed
• 1 large potato, peeled
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• 1 small bunch coriander, finely chopped
• salt and freshly ground black pepper
• 2 tbsp sunflower oil

For the saag paneer

• 500g/1lb 2oz baby spinach, washed
• salt
• sunflower oil
• 4 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp whole cumin seeds
• 1 small white onion, peeled and finely sliced
• 1 green chilli, seeds removed, finely diced
• 1 red chilli, seeds removed, finely diced
• ½ tbsp ginger paste or grated ginger
• 1 tbsp garlic paste or crushed garlic
• 2 tbsp ground garam masala
• 12 cherry tomatoes, halved
• 500g/1lb 2oz paneer cheese, cut into 4cm/1½in cubes

For the tamarind glaze

• 2 tbsp sugar
• 2 tbsp red wine vinegar
• 100g/3½oz tamarind paste

For the coconut cream

• 100g/3½oz creamed coconut
• 3 tbsp warm water

Preparation method

1. For the rösti, preheat the oven to 180C/350F/Gas 4. Using a coarse grater, grate the pumpkin and potato into a large bowl. Add the green and red chillies and the coriander and season with salt and freshly ground black pepper.
2. Remove the excess liquid from the pumpkin mixture by squeezing it in a clean tea towel over the sink. Divide the mixture into four equal patties and shape to make the röstis.
3. Heat the oil over a medium heat in a large frying pan. Carefully place the patties into the pan and fry on both sides for about three minutes ,or until golden-brown. Transfer to a baking tray and place in oven for 15 minutes, or until fully cooked through.
4. Meanwhile, make the saag paneer. Bring a large pan of water to the boil. Once boiling, add the spinach and blanch for about 30 seconds. Drain immediately and rinse under cold water. Blend the spinach with either a stick blender or in a food processor to make a coarse purée, adding salt and a little sunflower oil, then set aside.
5. Heat three tablespoons of the ghee in a saucepan over a high heat. Add the mustard and cumin seeds and fry for one minute. Reduce the heat and gently fry the onion until softened and lightly coloured.
6. Add the chillies and the ginger and garlic pastes and continue to cook for 2-3 minutes. Sprinkle in the garam masala, cook for one minute, then add the spinach purée and the tomatoes and continue cooking for 3-4 minutes.
7. In a separate pan, heat the remaining ghee. Fry the paneer cubes in batches until golden-brown. Drain on kitchen paper and keep warm.
8. For the tamarind glaze, place all ingredients into a saucepan with a little water and reduce the volume by about two-thirds over a high heat. Strain through a fine sieve and keep warm.
9. For the coconut cream, using the back of a fork gently mash the coconut cream into the warm water until fully dissolved, then beat until you have a smooth cream.
10. To serve, drizzle the tamarind glaze in a zig-zag pattern and place a rösti on top. Place the saag onto the rösti and top with the paneer. Pour over the coconut cream and decorate with edible flowers (preferably nasturtiums)