Cilantro Paneer & Spinach Curry with White Rice & Cashews
New & Notable

Cilantro Paneer & Spinach Curry

with White Rice & Cashews

30 MIN
2 Servings
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    From the Test Kitchen

    This vibrant curry, inspired by the classic Indian dish Saag Paneer, features verdant spinach, paneer cheese, poblano pepper, and an abundance of flavorful stir ins, such as our cilantro sauce, yellow curry paste, greek yogurt, and a touch of cream. You'll sprinkle it with some cashews for exciting textural contrast.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Cilantro Paneer & Spinach Curry with White Rice & Cashews
    Title
    • 4 oz Paneer Cheese
    • ½ cup Long Grain White Rice
    • 1 Poblano Pepper
    • 5 oz Baby Spinach
    • 1 Yellow Onion
    • ¼ cup Cilantro Sauce
    • ¼ cup Cream
    • ½ cup Plain Nonfat Greek Yogurt
    • 3 Tbsps Roasted Cashews
    • 2 tsps Vadouvan Curry Powder
    • 1 Tbsp Yellow Curry Paste
    Prepare the ingredeints
    1 Prepare the ingredeints

    Medium dice the paneer; place in a bowl. Add the curry powder and 1 tablespoon of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Roughly chop the spinach. Roughly chop the cashews. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Brown the paneer
    3 Brown the paneer

    Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a piece of paneer sizzles immediately when added, add the marinated paneer (discarding any additional oil). Cook, stirring halfway through, 4 to 6 minutes, or until lightly browned and crispy (be careful, as the paneer may pop as it cooks). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

    Make the curry & serve your dish
    4 Make the curry & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chopped spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the yogurt, cilantro sauce, and cream (shaking the packet before opening). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the browned paneer. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the curry. Garnish with the chopped cashews. Enjoy!

    Tips from Home Chefs

    Prepare the ingredeints
    1 Prepare the ingredeints

    Medium dice the paneer; place in a bowl. Add the curry powder and 1 tablespoon of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Roughly chop the spinach. Roughly chop the cashews. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Brown the paneer
    3 Brown the paneer

    Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a piece of paneer sizzles immediately when added, add the marinated paneer (discarding any additional oil). Cook, stirring halfway through, 4 to 6 minutes, or until lightly browned and crispy (be careful, as the paneer may pop as it cooks). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

    4 Make the curry & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chopped spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the yogurt, cilantro sauce, and cream (shaking the packet before opening). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Add the browned paneer. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the curry. Garnish with the chopped cashews. Enjoy!

    Make the curry & serve your dish
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