Saag Paneer Stuffed Buns: Indian Spinach and Cheese

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 chutney first so the flavours can settle. Put the coriander, mint, ground cumin, grated ginger, lime juice, caster sugar and vegetable oil into a blender or food processor. Blitz until you have a smooth, bright green sauce. Taste and adjust lime or sugar to balance acidity and heat if needed. Set aside in a small bowl while you prepare the rest.

2. Prepare the bhaji batter: preheat the oven to 200°C/180°C Fan/Gas 6. Heat vegetable oil in a deep fryer to 180°C, or use a deep saucepan on a medium–high heat and bring the oil to the same temperature. In a large bowl, whisk together the gram flour, ground cumin, cumin seeds, ground coriander, chilli powder and salt. Gradually whisk in about 4 tablespoons of water until the mixture reaches a thick cream-like consistency. Fold in the finely chopped onion and let the mixture rest for 5 minutes to hydrate the onion and spices.

3. Fry the bhajis: when the oil is steady at 180°C, use two spoons to carefully drop portions of the batter into the hot oil — you should get 4–6 bhajis depending on size. Fry for about 1 minute before turning, then continue to turn until evenly golden and cooked through. Remove with a slotted spoon and drain on kitchen paper. Keep the fried bhajis warm in the oven while you finish the remaining components.

4. Toast and fry the cheese: preheat the grill to hot and toast the brioche buns cut-side up until lightly golden. Meanwhile, heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat. Fry the paneer (or halloumi) slices until each side is golden and crisp, about 2–3 minutes per side. Transfer to a plate lined with paper towel to remove any excess oil.

5. Make the saag: melt the ghee in a frying pan over medium heat until it shimmers. Add the grated garlic, grated ginger, sliced green chilli, garam masala and nigella seeds and fry for about 2 minutes to release their aromas. Add the baby spinach in batches, wilting it down for 2–3 minutes until tender and well coated in the spiced butter. Season lightly and remove from the heat.

6. Assemble the buns: spread a generous spoonful of the coriander chutney on the bottom half of each toasted brioche bun. Place a slice of fried paneer on top, then add half of the spiced spinach. Top with one or two bhajis per bun, drizzle with extra chutney if you like, and close with the top bun. Serve immediately while everything is warm and contrasting textures remain crisp.

Tips: keep an eye on oil temperature while frying — too hot and the bhajis will brown outside before cooking through; too cool and they will absorb oil. If you prefer a milder chutney, remove the mint or reduce the ginger. Leftover chutney keeps well in the fridge for a few days and makes a great condiment for other sandwiches or grilled vegetables.