Spinach, Filtered Water, Paneer Cheese (Milk), Onion, Cream, Butter, Ginger, Corn Meal, Garlic, Almond Oil (Nuts), Spices, Sea Salt.
Heat & serve. Pasta: serve hot Saag Paneer as a sauce on a plate of pasta, sprinkle with grated cheese. Chicken Saag: in a heavy covered skillet with 1 tbsp oil, brown two or three chicken thighs on high heat, covered, for 4 min on each side, remove from heat, pour contents of this pouch, adjust salt, cover and simmer on low heat for 15 min. Serve with rice. Soup: add 1 oz of soup pasta to 2 cups of boiling water or broth and simmer till the pasta is el dente, add contents of one pouch of Saag Paneer, bring back to boil, cut off heat, cover. Serve hot with bread. "Empty the pouch in a microwaveable bowl or saucepan, add 2 tbsp water, heat and serve". Sodium note: Saag Paneer is normally served with unsalted rice and breads which share the salt from this dish.
Always refer to the actual package for the most accurate information