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Spinach and Paneer

Spinach and Paneer

with Fragrant Cilantro Basmati

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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!

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
serving amount

50 g


6 g


10 g


1 tbsp

Dal Spice Blend


¾ cup

Basmati Rice

160 g

Roma Tomato

30 g


113 g

Baby Spinach

3 tbsp

Sour Cream


1 unit


340 g

Paneer Cheese


Not included in your delivery

3 tbsp



½ tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories1005 kcal
Fat58 g
Saturated Fat38 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber4 g
Protein45 g
Cholesterol190 mg
Sodium669 mg
Garlic Press
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan

If you don't have a garlic press, lay the garlic clove on a chopping board. Place a chef’s knife flat on top of the garlic clove and press down firmly to crush. Finely chop the garlic.

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


Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the cilantro, half the garlic and half the ginger. Cook until fragrant, 1 min. Add rice and toast, 2-3 min. Add 1 1/2 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook until rice is tender and liquid has been absorbed, 12-14 min.


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


Reduce the heat to medium. Add another 1 tbsp butter to the same pan. Swirl in the pan to melt, 1 min. Add the shallots and tomatoes. Cook, stirring occasionally, until the tomatoes soften, 4-5 min. Add the dal spice, remaining garlic and remaining ginger. Season with salt. Cook, stirring often, until fragrant, 1-2 min.


Add the spinach and 2 tbsp water (dbl for 4 ppl) the pan. Cook, stirring often, until the spinach wilts and the mixture comes together, 2-3 min. (NOTE: Add the spinach in batches for 4 ppl.) Remove the pan from the heat and stir in the sour cream. Season with salt. Fluff the rice with a fork, then stir in the lemon zest and season with salt.


Add the crispy paneer to the pan and stir to coat. Divide the rice between plates and top with the spinach and paneer. Squeeze over the lemon wedge and sprinkle over the remaining cilantro.