dinner

Paneer and Vegetable Medley with Fragrant Basmati Rice

Name: Paneer and Vegetable Medley with Fragrant Basmati Rice
Ingredients: 73.9 g Paneer cheese, cubed; 50.3 g Basmati rice, long-grain, uncooked; 200g Power Blend (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots & kale); 30 g Tomato puree; 350.0 g Greek Yogurt (non-fat), plain

Nutrition

627

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Paneer cheese, cubed73.9 g

Basmati rice, long-grain, uncooked50.3 g

Power Blend (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots & kale)200g

Tomato puree30 g

Greek Yogurt (non-fat), plain350.0 g

Instructions

Rinse basmati rice until water runs clear. Bring 1.5 cups of water to a boil, add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender and fluffy.

In a large heavy-bottomed pot or Dutch oven, steam-braise the vegetable power blend with a splash of water until vibrant and tender-crisp.

Stir in the tomato puree and fresh aromatics (ginger and garlic, if available). Allow to simmer for 5 minutes until the sauce thickens and deepens in color.

Gently fold in the cubed paneer, letting it warm through in the spiced tomato base for 3-4 minutes.

Finish by folding in the Greek yogurt off the heat to create a silky, creamy sauce without curdling.

Serve the paneer and vegetable mixture over a bed of steamed basmati rice. Garnish with chopped scallions and a sprinkle of garam masala for an authentic aromatic finish.