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Saag Paneer with Saffron Rice & Mango Chutney
2 or 2 Serving Dinner

Saag Paneer

with Saffron Rice & Mango Chutney

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
670
FAT
29g
CARBOHYDRATES
86g
PROTEIN
22g

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INGREDIENTS

  1. 2 tbsp lemon juice
  2. 1 tbsp white miso paste
  3. Wildwood® organic extra firm sprouted tofu
  4. ½ cup saffron rice
  5. 1 onion
  6. 2 tsp fresh ginger
  7. 1 clove garlic
  8. 2 tsp tikka masala spice
  9. 1 can coconut milk
  10. 8 oz baby spinach
  11. 3 tbsp mango chutney
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts
Tools: Large nonstick skillet with a lid, Small saucepan
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
670
FAT
29g
CARBOHYDRATES
86g
PROTEIN
22g

View Full Nutrition Label


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INSTRUCTIONS

1
Marinate the paneer

Add the lemon juice and white miso paste to a large bowl. Whisk until well combined. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Place the tofu cubes into the bowl with the lemon miso and toss to coat. Set aside to marinate until Step 4.

2
Cook the rice

Add the saffron rice, 1 cup water, and a pinch of salt to a small saucepan over medium-high heat and bring to a boil. Cover, reduce heat to low, and cook until all water is absorbed and the rice is tender, about 15 to 20 minutes.

3
Prepare the vegetables

Peel and dice the onion. Peel and mince 2 tsp ginger. Mince the garlic.

4
Crisp the tofu

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the marinated tofu and cook until browned on two sides, about 3 to 5 minutes per side. Sprinkle the tofu with a pinch of salt and transfer to a plate.

5
Cook the saag

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the diced onion and cook until softened, about 3 to 5 minutes. Add the minced ginger, minced garlic, and tikka masala spice, and cook until fragrant, about 1 minute. Add the coconut milk, ¼ cup water, 1 tsp salt, and a pinch of pepper. Bring to a boil, then add the spinach. Cover, reduce heat to low, and cook until spinach wilts, about 3 to 5 minutes.

6
Serve

Return the tofu to the saag in the skillet and cook until heated through. Divide the saffron rice between large, shallow bowls, and top with saag paneer. Serve with mango chutney. Relish the savory flavors!

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