Paneer Spinach Masala, Turmeric Rice

Paneer and Spinach Masala with Turmeric Rice

Elevate your dinner with a delectable and nutritious Paneer and Spinach Masala paired with aromatic Turmeric Rice. This dish is a symphony of textures and flavors that honor the essence of Indian cuisine. The wholesome combination of soft paneer and vibrant spinach, infused with a medley of aromatic spices, delivers a rich and satisfying dinner, perfect for two. The bright, golden turmeric rice serves as an exquisite base to soak up every drop of the delectable gravy, creating a meal that is as nutritious as it is delightful. Dive into this engaging culinary exploration that promises to impress with every bite.

Ingredients

• 200 grams paneer, cubed
• 100 grams spinach, roughly chopped
• 100 grams onions, finely chopped
• 3 cloves garlic, minced
• 10 grams ginger, minced
• 2 green chilies, chopped
• 5 grams cumin seeds
• 5 grams garam masala
• 5 grams turmeric powder
• 100 milliliters cream
• 30 milliliters ghee or oil
• 200 grams white rice
• 5 grams salt
• 2 grams pepper
• 2 grams paprika
• 500 milliliters water

Method

• Rinse the rice under cold water to remove excess starch. Soak for 10 minutes, then drain.
• In a medium saucepan, heat 10 milliliters of ghee or oil. Add 2 grams of cumin seeds and 2 grams of turmeric powder.
• Stir in the rice and toast it for 2 minutes, ensuring it is well-coated with the spices.
• Add 400 milliliters of water and 2 grams of salt. Bring to a boil, then reduce the heat, cover, and let it simmer for 15 minutes or until the rice is fluffy and cooked through.
• In a large skillet, heat 20 milliliters of ghee or oil. Add the cumin seeds and let them sizzle for 30 seconds.
• Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.
• Stir in the garam masala, turmeric powder, paprika, and 3 grams of salt, cooking for an additional 2 minutes to toast the spices.
• Add the spinach and cook until it is wilted.
• Gently fold in the paneer cubes and cook for 5 minutes, ensuring the paneer is well-coated with the masala.
• Pour in the cream and simmer for 5 minutes until the gravy is thick and rich.
• Season with pepper and adjust salt to taste.
• Serve the paneer and spinach masala over the turmeric rice, garnished with additional green chilies if desired.

Tips

• For a creamier texture, blend half the spinach with a little water before adding it to the masala.
• For an extra layer of flavor, toast the paneer cubes in ghee before adding them to the masala.

Nutritional Information