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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Paneer Cheese


50 g


2 unit

Garlic, cloves

7 g


1 tbsp

Épices à dal

¾ cup

Basmati Rice

160 g

Roma Tomato

30 g


113 g

Baby Spinach

3 tbsp

Sour Cream


1 unit


Not included in your delivery

2 tbsp

Unsalted Butter*


½ tbsp


¼ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Box Grater
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.