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Spinach & Paneer Curry With Cardamom Rice

Spinach & Paneer Curry With Cardamom Rice

Rating
4.5rating out of 5

(2646 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Inspired by the classic Indian dish, saag paneer, this mild, rich curry is packed with flavour from tender spinach, golden-fried paneer cheese and spices. Serve with fragrant cardamom rice, and enjoy.

Prep Time

30 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Tomato
2 tomatoes
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Cornish clotted cream
1 pot of Cornish clotted cream (40g) †
ground-cumin
2 tsp ground cumin
Garam masala
1 tbsp garam masala
Baby-spinach
80g baby leaf spinach
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Cardamom-pod-(3)
6 cardamom pods
traditional paneer re-sized.
226g paneer cheese †
Tomato-paste
1 tomato paste sachet (32g)
You Will Need
Butter, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 tomato
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
  • 2 tsp ground cumin
  • 1 tbsp garam masala
  • 80g baby leaf spinach
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • cardamom pods
  • 226g paneer cheese<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 976 kJ
234 kcal
3528 kJ
848 kcal
Fat
of which saturates
13.2 g
8 g
47.6 g
28.7 g
Carbohydrate
of which sugars
19.9 g
3.6 g
72 g
13.1 g
Fibre 1.8 g 6.5 g
Protein 9.2 g 33.3 g
Salt 0.83 g 3 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 tomato
tomato
1 garlic clove
garlic
15g fresh root ginger
ginger
1 pot of Cornish clotted cream (40g)
Cornish cow's milk (100%)
2 tsp ground cumin
ground cumin
1 tbsp garam masala
coriander seed, cumin seed, fennel seed, ginger, dill seed, clove
80g baby leaf spinach
spinach
130g basmati rice
basmati rice
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
cardamom pods
cardamom pod
226g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
1 tomato paste sachet (32g)
Tomatoes
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mattar Paneer & Cardamom Rice

Boil a kettle

Crush the cardamom pods open by squashing them with the side of a knife

Melt a large knob of butter in a pot with a lid over a medium heat

Once melted, add the split cardamom pods and cook for 1 min or until fragrant

2 Mattar Paneer & Cardamom Rice

Add the basmati rice with a pinch of salt and cook for 1 min further, then add 300ml [600ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice

3 Mattar Paneer & Cardamom Rice

While the rice is cooking, peel and finely chop the red onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Re-boil a kettle

4 Mattar Paneer & Cardamom Rice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a large knob of butter over a medium heat

Once hot, add the chopped red onion with a generous pinch of salt and cook for 3-5 min or until softened

Once softened, add the garam masala, ground cumin, Knorr vegetable stock cube[s]chopped garlic and chopped ginger and cook for 1 min

5 Mattar Paneer & Cardamom Rice

Chop the tomatoes roughly

Add the chopped tomatoes, tomato paste, 1 tsp [2 tsp] sugar and 200ml [300ml] boiled water to the pan and cook over a medium heat for 4 min or until thickened to a curry-like consistency

Once thickened, add the baby leaf spinach and clotted cream and cook for a further 5-6 min or until the spinach has wilted

6 Mattar Paneer & Cardamom Rice

Meanwhile, chop the paneer into bite-sized pieces and season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped paneer and cook for 2-3 min until it's browned on all sides

7 Mattar Paneer & Cardamom Rice

Once browned, transfer the paneer to the curry sauce, season with both salt and pepper and give everything a good mix up – this is your spinach & paneer curry

8

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Serve the spinach & paneer curry over the cardamom rice

Tip: Don't eat the cardamom pods!

Enjoy!

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