Saag Paneer with Authentic Basmati Rice

Directions

1. In a bowl, mix together the turmeric, cayenne, ¼ of the salt and ½ the oil. Add the paneer cubes and toss to coat the cheese with the spice blend. Set aside.
2. Steam the spinach in a large pot with a little water until just wilted. Drain well in a colander.
3. When the spinach is cool enough to handle, coarsely chop it. This can be done in a food processor, but be careful not to puree it.
4. Heat a large pan over medium heat. Add the paneer cheese and cook on both sides until nicely browned. Remove from pan and set aside.
5. Add remaining oil to the pan. Add the onions, ginger, garlic and chile and cook, stirring occasionally until the onions are browned. Add a little water if necessary to keep from burning.
6. Add the garam masala, coriander and cumin. Cook, stirring for a few minutes to toast the spices.
7. Add the spinach and remaining salt and mix very well. If mixture is dry, add ¼ c. water. Heat through.
8. Off the heat add the yogurt and mix well to combine. Add the paneer and fold in gently.
9. Return to the heat and cover with a lid. Heat through and hold hot while cooking the rice.
10. In a pot, bring the liquid to a boil.
11. Add the InHarvest Authentic Basmati Rice, reduce to a simmer and cook, covered for 15 minutes or until liquid is absorbed.
12. Serve the Saag Paneer over a bed of the Basmati.

Recipe Yield: 24 servings