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Cook this: Paneer and cavolo nero saag from Chetna’s Healthy Indian

Cook this: Paneer and cavolo nero saag from Chetna’s Healthy Indian
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Our cookbook of the week is Chetna’s Healthy Indian by Chetna Makan, who rose to fame as a Great British Bake Off semifinalist. Over the next three days, we’ll feature more recipes from the book and an interview with its author.

Chetna Makan’s vibrant paneer and cavolo nero saag comes together quickly, its straightforward method belying a rush of refreshingly vegetal flavours. “It’s one of the healthiest meals because it’s hardly got any oil: It’s literally just drinking spinach and kale. It’s as simple as that,” she says with a laugh. “It’s very, very different to the kind of saag aloo people know from (takeout).”

Serve it on its own, with nothing more than chapatti, or as part of a menu if you’re cooking for a crowd: Makan recommends setting it out alongside her chicken and potato in pickling spices, sweet tomato and curry leaf salad, and fenugreek and gram flour flatbreads (all recipes are in Chetna’s Healthy Indian). “It’s so nice and soothing to eat, and you can enjoy it every season of the year,” she adds.

In her third cookbook, Chetna’s Healthy Indian, Chetna Makan shares 80 wholesome, feasible and flavourful recipes. Mitchell Beazley
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