Saag Paneer

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt, and 1 1/3 cups water. Bring to a boil, cover, reduce to low, and cook 14-16 minutes until the water is absorbed and the rice is tender. Fluff with a fork.

While the rice cooks, rinse and dry all produce. Small dice the cheese. Peel and roughly chop the garlic and ginger. Roughly chop the cilantro leaves and stems. Pick and roughly chop the mint leaves. Small dice the cucumber.

Heat 2 teaspoons olive oil in a large pan over medium-high. Add the spinach and season with salt and pepper. Cook stirring occasionally 1-2 minutes until wilted. Transfer to a strainer over a bowl. Press down with a spoon to remove as much liquid as possible; discard the liquid. Transfer to a board and finely chop. Wipe out the pan.

Heat 2 teaspoons olive oil in the same pan over medium-high. Add the cheese; season with salt and pepper. Cook stirring frequently 1-2 minutes until golden (it may pop, be careful). Add the garlic, ginger, and spice blend. Cook stirring constantly 30 seconds to 1 minute until fragrant. Add the chopped spinach and half the yogurt; season. Cook stirring frequently 1-2 minutes until thoroughly combined and heated through. Remove from heat and stir in the cilantro. Taste and season.

While the saag paneer cooks, place the naan directly on the oven rack. Toast 2-4 minutes until slightly crispy and warm. Transfer to a board and cut into quarters when cool enough to handle.

In a bowl, combine the diced cucumber, mint, and remaining yogurt. Drizzle with olive oil and season to taste. Divide the rice and saag paneer between plates. Serve with the toasted naan and cucumber-yogurt sauce on the side.