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Fresher than your favorite takeout, saag is easy to love—loaded with nutritious dark greens, but still pumped with cheese.
Contains: milk.
What You Get
Collard or mustard greens
Serrano pepper (optional)
Paneer cheese
Garam masala base
Spinach
Yogurt
Cooked brown rice
What You'll Need
Salt
Butter
Step 1
Remove the stems from the collard greens and chop the leaves. Mince the serrano, if you would like some heat. Drain the paneer and cut it into cubes about ½-inch cubes.
Step 2
In a sauté pan (with a lid) over medium heat, add the garam masala base and serrano, if using, and stir until fragrant, 1 minute. Add ¾ cup water and the collard greens and spinach, one or two handfuls at a time, until they begin to wilt. Season with salt. Cover the pan and continue to cook until dark green and tender, about 15 minutes.
Step 3
Fold in the paneer, and continue to cook until warmed through, 3 minutes. Remove from the heat, stir in the yogurt, and season with salt to taste.
Step 4
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl, add 1 tablespoon butter, and stir to melt and coat.
Step 5
Heap the rice into bowls, spoon the saag paneer over, and serve warm.