Saag paneer bhaji buns recipe
 This recipe combines two Indian favourites – saag paneer and onion bhajis – and crams them into a bun with fresh coriander chutney for the ultimate lunchtime snack. This mixture makes more bhajis than you need for the buns, serve on the side or save for later. 60g/2¼oz fresh coriander20g/¾oz mint, leaves only½ tsp ground cumin2.5cm/1in piece fresh root ginger, peeled and grated1 lime, juice only1 tsp caster sugar2 tbsp vegetable oil 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 1.5 litres/2¾ pints vegetable oil, plus 2 tbsp for frying 45g/1½oz gram flour1 tsp ground cumin1 tsp cumin seeds½ tsp ground coriander½ tsp hot chilli powder¼ tsp salt1 onion, finely chopped2 brioche buns, halved2 slices paneer (or halloumi) 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) 50g/1¾oz ghee2 garlic cloves, grated2.5cm/1in piece fresh root ginger, peeled and grated1 green chilli, sliced1 tsp garam masala1 tsp nigella seeds200g/7oz baby spinach 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 To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside.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.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. 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. 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. 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. To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside. To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.