Saag Paneer Bhaji Buns Recipe: Soft Indian Spinach Cheese Rolls

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

1. Make the coriander chutney by combining all chutney ingredients in a blender or food processor. Blitz until smooth, then set aside to allow the flavours to meld.

2. For the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Heat the deep fryer or a deep saucepan with oil to 180C (hot oil is dangerous—don’t leave it unattended). In a large bowl, whisk the gram flour, ground spices and salt. Gradually whisk in about 4 tablespoons of water until the batter reaches the thickness of double cream. Fold in the chopped onion and let the mixture rest for 5 minutes.

3. When the oil is hot, use two spoons to carefully drop spoonfuls of batter into the oil. This mixture will make 4–6 bhajis. After about 1 minute, turn them and continue turning until evenly golden brown. Transfer to a tray lined with kitchen paper and keep warm in the oven.

4. Preheat the grill to hot and toast the brioche bun halves. Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat and fry the paneer slices gently until golden on both sides.

5. To prepare the saag, heat the ghee in a frying pan until sizzling. Add the grated garlic, ginger, sliced chilli, garam masala and nigella seeds, and fry for about 2 minutes. Add the baby spinach and wilt in the spiced ghee for 2–3 minutes until tender and well coated with the flavours.

6. To assemble, spread a generous layer of chutney on the bottom half of each toasted bun. Place a slice of fried paneer on top, spoon over half the saag, then add one or two bhajis. Drizzle with more chutney and close with the bun top. Repeat for the second bun and serve immediately.