TASTE’S food columnist Sarah Ali Choudhury is becoming rapidly known as the new face of Indian food.

Sarah who lives in Bournemouth, has appeared at food festivals across the country and closer to home Taste of the South and the Shaftesbury Food Festival.

The mother of four also finds time for regular appearances on That’s Solent TV and was recently awarded the national title of UK Best Business Start Up by The Small Awards in London hosted by TV presenter Sue Perkins.

Sarah was also a finalist for The Rising Star with Bournemouth Tourism Awards.

The following recipe was prepared at the Cheese and Chilli Festival in Christchurch.

You can follow Sarah on Twitter @saraheasycurry and all other social media handles Facebook, LinkedIn, Instagram and YouTube.

Saag Paneer

Ingredients:

1tbsp sunflower oil

1 small onion (finely chopped)

1 tsp garlic paste

1tsp ginger paste

half tsp salt

1 tsp cumin powder

1 tsp coriander powder

1 quarter tsp turmeric powder

1 tiny piece of a Naga chilli

1 bag spinach

1 plum tomato

150g paneer (cubed)

1 tbsp single cream

Fresh coriander

Method

I started by adding the oil to a hot pan, then added the garlic, ginger, onion and salt and a tiny cut of the Naga. I allowed that to sauté on a medium heat while I chopped the spinach finely. I then added the turmeric, cumin and coriander powder to the sautéing onions and after five mins I added the chopped spinach and gave it a good stir ensuring all the onions and spices mixed into the spinach. After a further five minutes I added the paneer.

It took less than five mins before the Saag Paneer was ready. I added a tbsp of single cream, gave it a stir and left it to rest for two mins. I finished my cookery demonstration by adding fresh coriander and then served it.

What is Naga?

Naga Viper Chilli is one of the hottest chillies in the world. Apparently it is a cure for stomach troubles and, seemingly paradoxically, a way to fight the crippling summer heat. Their results, backed up by two independent labs and heralded by Guinness, were astonishing. Only a very tiny piece of Naga is needed to heat up a dish. Don’t bite into a Naga and wash your hands after handling one because it can be known to have very lasting effects!