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Preparation time
less than 30 mins
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Cooking time
less than 10 mins
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Serves
Serves 2
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Dietary
Vegetarian
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By Big Zuu
From Saturday Kitchen[row]
Ingredients
For the coriander chutney
- 60g/2¼oz fresh coriander
- 20g/¾oz mint, leaves only
- ½ tsp ground cumin
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 lime, juice only
- 1 tsp caster sugar
- 2 tbsp vegetable oil
For the bhajis and buns
- 1.5 litres/2¾ pints vegetable oil, plus 2 tbsp for frying
- 45g/1½oz gram flour
- 1 tsp ground cumin
- 1 tsp cumin seeds
- ½ tsp ground coriander
- ½ tsp hot chilli powder
- ¼ tsp salt
- 1 onion, finely chopped
- 2 brioche buns, halved
- 2 slices paneer (or halloumi)
For the saag
- 50g/1¾oz ghee
- 2 garlic cloves, grated
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 green chilli, sliced
- 1 tsp garam masala
- 1 tsp nigella seeds
- 200g/7oz baby spinach
Method
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To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside.
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To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes.
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When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven.
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Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides.
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To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns.
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To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun.