In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paneer with spinach and honey-sesame cashews

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 740 Calories/Serving

35 Minutes

Saag paneer is a classic Indian comfort food of spinach cooked with cubes of fried marinated cheese (paneer). We topped our version with yogurt, toasted cashews, and black sesame seeds to add some crunch to this creamy, hearty vegetarian dish.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup Lotus Foods Bhutan red rice
1 ounce raw cashews
1 tablespoon honey
1 tablespoon black sesame seeds
8 ounces paneer
1 to 2 shallots
1 to 2 garlic cloves
1½ teaspoons Indian seed blend (cumin seed- coriander seed- fennel seed)
5 chiles de arbol (optional)
4 ounces baby spinach
½ cup Greek yogurt
1 ounce raw cashews
1 tablespoon honey
1 tablespoon black sesame seeds
8 ounces paneer
1 to 2 shallots
1 to 2 garlic cloves
1½ teaspoons Indian seed blend (cumin seed- coriander seed- fennel seed)
5 chiles de arbol (optional)
4 ounces baby spinach
½ cup Greek yogurt

Nutrition per serving

Calories 31, Total Fat 29g (37% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 520mg (23% DV), Total Carb. 95g (35% DV), Fiber 9g (32% DV)

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Heat the oven to 375ºF.
In a pot over high heat, bring 1½ cups salted water to a boil. Add the rice, reduce to a simmer, cover, and cook until the liquid has been absorbed and the rice is tender, 20 to 25 minutes.
While the rice cooks, prepare the honey-sesame cashews.

Make the honey-sesame cashews

In a mixing bowl, combine the cashews, honey, and black sesame seeds. Season with salt and pepper. Lightly oil a sheet pan or line it with parchment paper. Spread the nut mixture into the pan in an even layer and toast in the oven until browned, 6 to 8 minutes. Allow to cool and then break apart.

Cook the vegetables and paneer

Cut the paneer into 1-inch-thick cubes.
Peel and finely chop the shallot.
Finely chop the garlic.

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the paneer and cook, stirring frequently, until just browned, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain.
To the same pan, add the Indian seed blend and as many of the chiles de arbol as you like. Cook until the coriander seeds in the Indian seed blend start to pop, 1 to 2 minutes.
Add the shallots and garlic, season with salt, and cook until softened, 2 to 3 minutes. Return the paneer to the pan, stir in the spinach, and cook until the spinach is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.

Serve

Transfer the rice to individual plates or bowls and top with the paneer-spinach mixture. Garnish with the yogurt and honey-sesame cashews, and serve.

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