Tonight, we're bringing you our lighter 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.
Dal Spice Blend(ContainsMustard/Moutarde)
Salt and Pepper*
Before starting, wash and dry all produce.Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallots into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Zest, then cut lemon into wedges. Cut paneer into 1/2-inch cubes.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the rice, half the garlic and half the ginger. Cook, stirring often, until fragrant and rice is toasted, 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 is absorbed, 12-14 min.
While the rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl to melt, 1 min. Add the paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until crispy and golden, 5-6 min. (TIP: Don't overcrowd the pan; cook paneer in 2 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 (dbl for 4 ppl) to the same pan. Swirl until melted, 1 min. Add shallots and tomatoes. Cook, stirring occasionally, until tomatoes soften, 4-5 min. Add Dal spice blend, 1/4 tsp chili flakes (NOTE: Reference Heat Guide), remaining garlic and remaining ginger. Season with salt. Cook, stirring often, until fragrant, 1-2 min.
Add spinach and 1/2 cup water (dbl for 4 ppl) to the pan. Cook, stirring often, until spinach wilts and mixture comes together, 2-3 min. (NOTE: For 4 ppl, add spinach in 2 batches.) Remove pan from heat. Stir in sour cream, then season with salt. Fluff rice with a fork, then stir in lemon zest and season with salt.
Add paneer to the pan with the sauce and stir to coat. Divide rice between plates and top with spinach-paneer mixture. Squeeze over a lemon wedge, if desired.