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Spinach and Toasted Paneer

Spinach and Toasted Paneer

with Basmati Rice

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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!

Tags:Veggie
Allergens:Milk/LaitMustard/Moutarde

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

341 g

Paneer Cheese

(ContainsMilk/Lait)

50 g

Shallot

6 g

Garlic

1 tbsp

Dal Spice Blend

(ContainsMustard/Moutarde)

¾ cup

Basmati Rice

160 g

Roma Tomato

30 g

Ginger

113 g

Baby Spinach

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Chili Flakes

1 unit

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat60 g
Saturated Fat37 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber4 g
Protein57 g
Cholesterol55 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Box Grater
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.