Saag Paneer with Basmati Rice, Naan & Cucumber-Yogurt Sauce

Saag Paneer

with Basmati Rice, Naan & Cucumber-Yogurt Sauce

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A classic dish served in many regions of India, saag paneer features spiced, stewed greens and paneer, a type of firm cheese that holds up to heat. To achieve the dish's smooth texture, we’re finishing finely chopped sautéed spinach with a complex blend including ground fenugreek (a popular spice with a subtle bittersweet flavor) and Greek yogurt for added creaminess. We’re serving it all with raita, a classic condiment made with cucumber and yogurt (and a bit of mint), perfect for balancing the rich, spiced flavors with every bite.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 1/3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Small dice the cheese. Peel and roughly chop the garlic. Peel and roughly chop the ginger. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems and roughly chop. Small dice the cucumber.

Cook & chop the spinach:
3 Cook & chop the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Wipe out the pan.

Make the saag paneer:
4 Make the saag paneer:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cheese; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown. (Be careful, as the cheese may pop as it cooks.) Add the garlic, ginger and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chopped spinach and half the yogurt; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat and stir in the cilantro. Season with salt and pepper to taste.

Toast & cut the naan:
5 Toast & cut the naan:

While the saag paneer cooks, carefully place the naan directly onto the oven rack. Toast 2 to 4 minutes, or until slightly crispy and warmed through. Carefully remove from the oven and transfer to a cutting board. When cool enough to handle, cut into quarters.

Make the cucumber-yogurt sauce & plate your dish:
6 Make the cucumber-yogurt sauce & plate your dish:

In a bowl, combine the cucumber, mint and remaining yogurt. Drizzle with olive oil and season with salt and pepper to taste. Divide the cooked rice and saag paneer between 2 dishes. Serve with the toasted naan and cucumber-yogurt sauce on the side. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 1/3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Small dice the cheese. Peel and roughly chop the garlic. Peel and roughly chop the ginger. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems and roughly chop. Small dice the cucumber.

Cook & chop the spinach:
3 Cook & chop the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Wipe out the pan.

4 Make the saag paneer:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cheese; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until golden brown. (Be careful, as the cheese may pop as it cooks.) Add the garlic, ginger and spice blend. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chopped spinach and half the yogurt; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat and stir in the cilantro. Season with salt and pepper to taste.

Make the saag paneer:
Toast & cut the naan:
5 Toast & cut the naan:

While the saag paneer cooks, carefully place the naan directly onto the oven rack. Toast 2 to 4 minutes, or until slightly crispy and warmed through. Carefully remove from the oven and transfer to a cutting board. When cool enough to handle, cut into quarters.

6 Make the cucumber-yogurt sauce & plate your dish:

In a bowl, combine the cucumber, mint and remaining yogurt. Drizzle with olive oil and season with salt and pepper to taste. Divide the cooked rice and saag paneer between 2 dishes. Serve with the toasted naan and cucumber-yogurt sauce on the side. Enjoy!

Make the cucumber-yogurt sauce & plate your dish:
Browse Steps
1 of 6