HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach And Toasted Paneer
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

341 g

Paneer Cheese


50 g


6 g


1 tbsp

Dal Spice Blend


¾ cup

Basmati Rice

160 g

Roma Tomato

30 g


113 g

Baby Spinach

6 tbsp

Sour Cream


1 tsp

Chili Flakes

1 unit


Not included in your delivery

2 tbsp

Unsalted Butter*


½ tbsp


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
Utensilsarrow down iconarrow down icon
Garlic Press
Box Grater
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.