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Spinach and Paneer

Spinach and Paneer

with Fragrant Cilantro Basmati

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We’re keeping it traditional tonight... well, almost. This tasty spinach dhal is classic South Asian fare, but it’s the ingenious spiced chapati chips that really send our hearts aflutter.

Tags:Spicy
Allergens:Mustard/MoutardeMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredients

serving 2 people

56 g

Onion, chopped

10 g

Garlic

10 g

Cilantro

1 tbsp

Dal Spice Blend

(ContainsMustard/Moutarde)

¾ cup

Basmati Rice

240 g

Roma Tomato

30 g

Ginger

113 g

Baby Spinach

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lemon

340 g

Paneer Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tsp

Oil*

tbsp

Salt*

Nutrition Values
Nutrition Values
Calories1045 kcal
Fat62 g
Saturated Fat39 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber4 g
Protein45 g
Cholesterol190 mg
Sodium621 mg
Utensils
Utensils
Garlic Press
Measuring Spoons
Zester
Medium Pot
Measuring Cups
Large Non-Stick Pan
InstructionsPDF
Instructions
1

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.* Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. 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.

2

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

3

Meanwhile, heat a large non-stick pan over medium-high heat. Add 1 tbsp butter and swirl the pan to melt. Add the paneer. Pan-fry, turning the cubes occasionally, until crispy and golden-brown all over, 6-7 min. Transfer to a plate.

4

Reduce heat to medium. Add another 1 tbsp butter to the same pan. Swirl the pan to melt. Add the onions 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.

5

Add the spinach to the pan. Cook, stirring often, until the spinach wilts and the mixture comes together, 2-3 min. 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 half the cilantro. Season with salt.

6

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