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Rice Recipe

Rice Recipe recipe image
This comforting dish pairs tender cubes of paneer with a rich, vibrant spinach gravy, served atop perfectly cooked basmati rice. The spinach is blanched and pureed to create a smooth, velvety base that absorbs the aromatic flavors of cumin, garlic, and ginger. The paneer is lightly pan-fried to give it a golden crust before being folded into the spiced sauce. It&# 226;ÂÂs a balanced, home-style meal that feels both rustic and refined. Ideal for weeknight dinners or casual gatherings, this recipe brings the warmth of Indian home cooking to your table. The mild heat from chili powder complements the creamy texture, while the fluffy rice soaks up every drop of the flavorful sauce. Simple ingredients come together to create a satisfying, aromatic experience thatâÂÂs sure to become a family favorite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 322.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This comforting dish pairs tender cubes of paneer with a rich, vibrant spinach gravy, served atop perfectly cooked basmati rice. The spinach is blanched and pureed to create a smooth, velvety base that absorbs the aromatic flavors of cumin, garlic, and ginger. The paneer is lightly pan-fried to give it a golden crust before being folded into the spiced sauce. It&# 226;ÂÂs a balanced, home-style meal that feels both rustic and refined. Ideal for weeknight dinners or casual gatherings, this recipe brings the warmth of Indian home cooking to your table. The mild heat from chili powder complements the creamy texture, while the fluffy rice soaks up every drop of the flavorful sauce. Simple ingredients come together to create a satisfying, aromatic experience thatâÂÂs sure to become a family favorite.
Ingredients
  • Cut 4 of the onions finely and saute them till transparent.
  • Let boil for a minute or two.
Directions
  1. 1
    Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak for 15 minutes, then drain.
  2. 2
    In a large pot, bring 4 cups of water to a boil. Add the drained rice and cook for 8-10 minutes until tender. Drain any excess water and fluff with a fork. Set aside, covered.
  3. 3
    Blanch a large bunch of fresh spinach in boiling water for 2 minutes. Drain and immediately rinse with cold water to stop cooking. Blend into a smooth puree.
  4. 4
    Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds.
  5. 5
    Add 4 finely chopped onions to the skillet and sauté until soft and translucent, about 5-7 minutes.
  6. 6
    In a blender, grind 1 chopped onion and 4 cloves of garlic into a fine paste. Add this paste to the onions and cook for 2 minutes until raw garlic smell disappears.
  7. 7
    Stir in 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Cook for 1 minute until fragrant.
  8. 8
    Pour in the spinach puree and stir well. Simmer on low heat for 5 minutes, stirring occasionally, to allow flavors to meld.
  9. 9
    Cut 200g of paneer into cubes. In a separate pan, heat 1 tablespoon of oil and lightly fry the paneer cubes until golden brown on all sides. Remove and set aside.
  10. 10
    Gently fold the fried paneer into the spinach sauce. Simmer for 2 more minutes. Adjust salt to taste.
  11. 11
    Serve the palak paneer hot over the prepared basmati rice. Garnish with fresh coriander if desired.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 322.2kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 46.0mg2%
Total Carbohydrate 21.7g8%
Dietary Fiber 2.6g11%
Sugars 2.5g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute paneer with firm tofu cubes. Press the tofu well before frying to remove excess moisture.

If using frozen spinach, thaw completely and squeeze out all excess water before blending into a puree.

To prevent the spinach from turning brown, blanch it quickly and shock in ice water immediately after draining.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.

For extra creaminess, add 2 tablespoons of cream or coconut milk at the end of cooking.

Keywords: palak, paneer, spinach, rice, basmati, indian, curry, vegetarian, spicy, comfort, dinner, homemade, aromatic, cumin, garlic, onion, saute, puree, simmer, golden, fluffy
Read it online: https://www.chefs-mate.com/recipe/rice-recipe-10/