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Curried Spinach and Paneer

Curried Spinach and Paneer

with Fragrant Cilantro Basmati

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Tonight, we're bringing you a lighter version of the traditional saag paneer curry which pairs delicious Indian cottage cheese with spinach and spices. We've added fresh tomatoes and aromatic shallots for a flavour-packed veggie wonder!

Tags:Veggie
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Paneer Cheese

(ContainsMilk/Lait)

50 g

Shallot

2 unit

Garlic, cloves

7 g

Cilantro

1 tbsp

Épices à dal

¾ cup

Basmati Rice

160 g

Roma Tomato

30 g

Ginger

113 g

Baby Spinach

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat40 g
Saturated Fat25 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber7 g
Protein30 g
Cholesterol105 mg
Sodium450 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Box Grater
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Zest lemon, then cut into wedges. Cut paneer into 1/2-inch cubes. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.

2

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the cilantro, half the garlic and half the ginger. Cook, stirring often, until fragrant, 1 min. Add rice. Cook, stirring often, until rice is toasted, 2-3 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add paneer and season with salt and pepper. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch!) Pan-fry, turning paneer occasionally, until crispy and golden, 5-6 min. Transfer to a plate and set aside.

4

Using the same pan, reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add shallots and tomatoes. Cook, stirring occasionally, until tomatoes soften, 4-5 min. Add Dal Spice Blend, remaining garlic and remaining ginger. Season with salt. Cook, stirring often, until fragrant, 1-2 min.

5

Add spinach and 2 tbsp water (dbl for 4 ppl) to the pan. (NOTE: For 4 ppl, add spinach in 2 batches.) Cook, stirring often, until spinach wilts and sauce is well combined, 2-3 min. Remove the pan from heat. Add sour cream and crispy paneer, then stir to combine. Season with salt, to taste.

6

Fluff rice with a fork, then stir in lemon zest. Divide rice between plates, then top with spinach and paneer. Sprinkle with remaining cilantro. Squeeze a lemon wedge over top, if desired.