Ingredients
- null 1 cup RiceSelect® Organic Texmati®White Rice
- null 1 tsp turmeric
- null 1/2 tsp cayenne
- null 1 3/4 tsp kosher salt, divided
- null 3 tbsp vegetable oil, divided
- null 12 oz paneer cheese, cut into 3/4-inch cubes
- null 2 bunches spinach, washed, large stems removed
- null 1 cup onion, 1/4-inch diced
- null 1 tbsp ginger, chopped
- null 2 tbsp garlic, chopped
- null 1 tbsp green serrano chile
- null 1/2 tsp garam masala
- null 2 tsp ground coriander
- null 1 tsp ground cumin
- null 1/2 cup plain yogurt
Instructions
- Prepare rice according to package instructions. Keep warm.
- In a bowl, mix together the turmeric, cayenne, 1/4 of the salt and 1/2 the oil. Add the paneer cubes and toss to coat the cheese. Set aside.
- Step 3
- Steam the spinach in a large pot with a little water until just wilted. Drain well in a colander. Chop the spinach into pieces no bigger than 1/8-inch.
- Heat a pan over medium heat. Add the paneer cheese and cook on both sides until nicely browned. Remove from pan and set aside.
- Add remaining oil to the pan. Add the onions, ginger, garlic and chile and cook for 3 minutes, stirring occasionally, until the onions are browned. Add the garam masala, coriander and cumin. Cook, stirring for 1 minute to toast the spices. Add the spinach and remaining salt and mix very well. If mixture is dry, add 1/4 cup water. Heat through.
- Remove the pan from the heat and add the yogurt. Mix well to combine. Add the paneer and fold in gently. Serve the Saag Paneer over a bed of rice.