Kadai paneer with lemongrass, basmati rice, and naan

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

Signature Sauce

Kadai paneer with lemongrass, basmati rice, and naan

Soy-Free, Vegetarian, Protein Plus

2 Servings, 860 Calories/Serving

25–35 Minutes

This Indian-inspired vegetarian meal stars our custom lemongrass paste and paneer, a delicious mild cow’s milk cheese worth getting to know.

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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.
  • ½ cup basmati rice
  • 1 or 2 shallots
  • Sunbasket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • 1 poblano (optional)
  • ½ teaspoon garam masala
  • 1½ cups diced tomatoes
  • ¾ cup diced mild green chiles
  • ½ pound paneer
  • 1 naan
  • 3 or 4 sprigs fresh cilantro

Nutrition per serving

Calories 860, Total Fat 45g (58% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 370mg (16% DV), Total Carb. 73g (27% DV), Fiber 3g (11% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


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

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.


Make the sauce

  • Peel and finely chop the shallots.
  • Measure out 3 tablespoons lemongrass paste; save the rest for another use.
  • If using the poblano, remove the stem, ribs, and seeds; thinly slice the poblano. Cut the strips in half, if desired. Wash your hands after handling.
In a medium sauce pot over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the lemongrass paste and garam masala and cook until fragrant, about 1 minute. Add the tomatoes and green chiles and cook, stirring occasionally, until the sauce starts to thicken, 3 to 4 minutes. Add as much poblano as you like and cook, stirring occasionally, until the sauce is thickened, 10 to 12 minutes.
While the sauce cooks, prepare the paneer.


Prep and cook the paneer

  • Cut the paneer into ½-inch cubes.
In a wok or large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the paneer, season with salt and pepper, and cook, stirring frequently, until lightly browned, 3 to 4 minutes.
While the paneer cooks, toast the naan.


Warm the naan

On the stovetop directly over a flame, or in a dry medium frying over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Cut or tear the naan in half.
While the naan toasts, chop the cilantro and finish the paneer.


Prep the garnish; finish the paneer

  • Coarsely chop the cilantro.
Transfer the paneer to the pot with the sauce and toss to coat. Season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the paneer and sauce. Garnish with the cilantro and serve with the naan.