Some nights call for a dish that behaves itself. Saag paneer doesn't require a trip to three different grocery stores or forty-five minutes spent standing over a pot, and it doesn't demand that you already own a spice cabinet stocked twelve deep. It asks for greens, a block of paneer, and about twenty minutes.

That's the whole trade. Spinach wilts down fast, the spices bloom in the pan while it's still going, and the paneer soaks up every bit of that sauce without falling apart on you. Nobody's watching a clock here. This is a meal for four, straightforward and fast.

Grab the Saag Paneer spice packet, a block of paneer or firm tofu if that's what's in the fridge, and follow Chef Meherwan Irani's recipe straight off the back of the pack. Basmati rice or a torn piece of naan does the rest. Here's how it comes together.