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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

170 g

Basmati Rice

340 g

Paneer Cheese


113 g

Onion, chopped

30 g


2 tbsp

Saag Paneer Spice Blend

1 tsp

Chili Flakes

7 g


285 g

Frozen Spinach

1 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Paste

100 g

Greek Yogurt


Not included in your delivery



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
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.)


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.


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.


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.


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.


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!)


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