North Indian Saag Paneer

With Basmati Rice and Garlic Naan

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Tree Nuts

A note about serious food allergies

Saag Paneer, also known as Palak Paneer, is a traditional North Indian dish that features homemade cottage cheese smothered in a creamy, spiced spinach stew. We put our own twist on this classic by using fresh dairy paneer, accented with aromatic spices like ginger and Garam Masala, and stewed with tender spinach and coconut milk. It’s served atop fluffy Basmati rice with buttery garlic naan for the ultimate exotic and satisfying comfort food. While you can use a food processor to make an ultra-smooth traditional sauce, the flavors are just as delightful with this slightly more rustic and chunky preparation.

In Your Box (serves 2)

  • 10 oz. Spinach
  • 1 Yellow Onion
  • 3 Cilantro Sprigs
  • 4 Garlic Cloves
  • Info
    10 Paneer
  • 1 cup Basmati Rice
  • 1 tsp. Chopped Ginger
  • Info
    5⅖ fl. oz. Coconut Milk
  • 1 Tbsp. Garam Masala
  • Info
    2 Naan Flatbreads
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Finely chop spinach. Peel and finely dice onion. Coarsely chop cilantro. Mince garlic. Chop paneer into cubes.

  • Step 2 - Cook the Rice

    Cook the Rice

    Bring a medium pot with 1¾ cups water and a pinch of salt to a boil. Add the rice, stir, and wait until the water comes back to a full boil. Once boiling, turn the heat to low and cover pot with a lid to cook for 15 minutes. At the end of 15 minutes, remove the lid and let rice sit over very low heat for 5 minutes. Fluff with a fork and add a pinch of salt and pepper.

  • Step 3 - Prepare the Spinach Stew

    Prepare the Spinach Stew

    Warm 1 tbsp. olive oil, onion, and half the garlic in a medium pan for 4 minutes. Then add ½ cup of water and spinach. Cook for another 5 minutes. Once the spinach has reduced slightly, add the ginger, half the cilantro, coconut milk, Garam Masala to taste (use sparingly if you are new to it), and salt (we recommend 1 tsp.) and pepper to taste. Simmer on low until ready to serve.

  • Step 4 - Pan-Fry the Paneer

    Pan-Fry the Paneer

    Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add paneer cubes and cook, pressing down on the pieces until cheese begins to brown lightly and crisp up. Flip cubes occasionally to ensure even cooking on all sides. Cook for about 10 minutes. Once fried, stir ¾ of the paneer into the skillet with the spinach stew, reserving a few pieces as garnish (this gives a nice texture difference). Keep at a low simmer until ready to serve.

  • Step 5 - Make the Garlic Naan

    Make the Garlic Naan

    Place naan on the prepared baking sheet. In a small dish, mix remaining garlic, a pinch of cilantro (reserving remaining for garnish), a pinch of salt and pepper, and 1 Tbsp. olive oil. Mix well and brush naan with the mixture. Place naan in the oven to warm for 4-6 minutes, or until chewy, crisped texture is achieved.

  • Step 6 - Plate the Dish

    Plate the Dish

    In a shallow bowl or dish, add a serving of Basmati rice. Ladle Saag Paneer over and around the rice. Accent the dish with some of the dry paneer pieces. Place a piece of garlic naan on the side. Garnish with remaining cilantro.