Spinach Saag over Rice - Ends + Stems with Chef Alison

Name: Spinach Saag over Rice - Ends + Stems with Chef Alison
Ingredients: 16 ounces Frozen Chopped Spinach; 1 cup Basmati Rice (White); 1 1 ⁄ 2 cups Water; 2 teaspoons Kosher Salt (divided); 1 Yellow Onion (finely diced); 4 cloves Garlic (finely minced); 1 Tablespoon Fresh Ginger (finely minced, about 1 inch piece); 1 Serrano Chili (finely minced. Seeds removed if you don't like it spicy!); 3 Tablespoons Canola Oil; 1 Tablespoon Garam Masala; 1 teaspoon Turmeric; 1 ⁄ 4 teaspoon Cayenne Pepper (optional); 8 ounces Paneer (firm Indian cheese. If you can’t find it, use firm feta or tofu); 1 ⁄ 2 cup Plain Greek Yogurt

endsandstems.com

Check out the latest recipe from Ends + Stems, Spinach Saag over Rice. So easy and flavorful, this dish impresses guests and freezes well!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at endsandstems.com.

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Ingredients

16 ounces Frozen Chopped Spinach
1 cup Basmati Rice (White)
1 1 ⁄ 2 cups Water
2 teaspoons Kosher Salt (divided)
1 Yellow Onion (finely diced)
4 cloves Garlic (finely minced)
1 Tablespoon Fresh Ginger (finely minced, about 1 inch piece)
1 Serrano Chili (finely minced. Seeds removed if you don't like it spicy!)
3 Tablespoons Canola Oil
1 Tablespoon Garam Masala
1 teaspoon Turmeric
1 ⁄ 4 teaspoon Cayenne Pepper (optional)
8 ounces Paneer (firm Indian cheese. If you can’t find it, use firm feta or tofu)
1 ⁄ 2 cup Plain Greek Yogurt