Spinach and Paneer

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry all produce. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (double for 4 people). Peel, then cut shallots into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Zest, then cut lemon into wedges. Cut paneer into 1/2-inch pieces.

Step 2

Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then half the cilantro, half the garlic, and half the ginger. Cook until fragrant, 1 min. Add rice. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (double for 4 people) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid has been absorbed, 12-14 min.

Step 3

Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp butter (double for 4 people) and swirl, until melted, 1 min. Add paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 5-6 min (tip: don't overcrowd pan; cook paneer in two batches for 4 people, using 1 tbsp butter for each batch!). Transfer to a plate and set aside.

Step 4

Reduce heat for the large pan to medium. Add another 1 tbsp butter (double for 4 people). Swirl, until melted, 1 min. Add shallots and tomatoes. Cook, stirring occasionally, until tomatoes soften, 4-5 min. Add dal spice, remaining garlic and remaining ginger. Season with salt. Cook, stirring often, until fragrant, 1-2 min.

Step 5

To the same large pan, add spinach and 2 tbsp water (double for 4 people). Cook, stirring often, until spinach wilts and mixture comes together, 2-3 min (note: add spinach in batches for 4 people). Remove the pan from the heat and stir in sour cream. Season with salt. In the medium pot, fluff rice with a fork, then stir in lemon zest and season with salt.

Step 6

To the same large pan, add crispy paneer and stir to coat. Divide rice between plates and top with spinach-paneer mixture. Sprinkle over remaining cilantro. Squeeze over lemon wedge, if desired.