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Paneer and Spinach Curry

Paneer and Spinach Curry

with Basmati Rice

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Tonight, we’re bringing you our healthy version of the traditional 'saag paneer' curry which pairs delicious Indian cheese (paneer) with spinach and spices. We're opting for heart-healthy olive oil instead of the traditional ghee (clarified butter) for a guilt-free dinner!

Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

170 g

Basmati Rice

340 g

Paneer Cheese

(ContainsMilk/Lait)

113 g

Onion, chopped

30 g

Ginger

2 tbsp

Saag Paneer Spice Blend

1 tsp

Chili Flakes

7 g

Cilantro

285 g

Frozen Spinach

1 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Paste

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories986 kcal
Fat38 g
Saturated Fat20 g
Carbohydrate100 g
Sugar9 g
Dietary Fiber8 g
Protein59 g
Cholesterol94 mg
Sodium1973 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Bring 11/3 cups salted water (double for 4 people) in a medium pot to a boil. Wash and dry all produce. Cut the paneer into 1/2-inch cubes. Roughly chop the cilantro. Peel, then mince 1 tbsp ginger (double for 4 people.)

2

Cook the rice: Add rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.

3

Toast the spices: Heat a large non-stick pan over medium-high heat. Add the spice blend and as much chili flakes as you like, to the dry pan. Toast until just golden and fragrant, 1-3 min. (TIP: Keep an eye on them so they don't burn!) Transfer to a small bowl.

4

Sear the paneer: Add a drizzle of oil to the same pan. Add the paneer cubes. Cook until golden all over, about 1 min per side. Transfer to a plate.

5

Make the saag paneer: Add another drizzle of oil in the same pan, then the onion. Cook, stirring occasionally, until softened, 3-4 min. Add the ginger, tomato paste and spice blend. Cook, stirring, for 1 min. Add the broth concentrate(s) and 3/4 cups water (double for 4 people.) Season with salt and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer until the sauce thickens slightly, 5-7 min.

6

Add the seared paneer and spinach to the sauce. Stir, breaking up the spinach with a spoon, until warmed through, 2-3 min. Remove the pan from the heat for 2 min, then stir in half the Greek yogurt. (TIP: If you stir in the yogurt when it's too hot, it may not combine with the curry!)

7

Finish and serve: Serve the curry over the rice, and top with the remaining Greek yogurt and a sprinkle of cilantro. Enjoy!