lunch

Paneer and Spinach Bhurji with Turmeric-Infused Basmati Rice

Name: Paneer and Spinach Bhurji with Turmeric-Infused Basmati Rice
Ingredients: 72 g Paneer (fresh Indian cheese), crumbled; 116.1 g Spinach, fresh baby, chopped; 154.7 g Rice, white, long-grain, cooked; 77.4 g Green Bell Peppers, diced; 0.4 tbsp (14 g) Olive Oil; 23.2 g Mango Chutney (for sweetness)

Nutrition

564

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Paneer (fresh Indian cheese), crumbled72 g

Spinach, fresh baby, chopped116.1 g

Rice, white, long-grain, cooked154.7 g

Green Bell Peppers, diced77.4 g

Olive Oil0.4 tbsp (14 g)

Mango Chutney (for sweetness)23.2 g

Instructions

Heat a large skillet over medium-high heat. Add the olive oil and wait until it shimmers.

Add the diced bell peppers and sauté until they begin to soften and release their aroma, about 3 minutes.

Stir in the crumbled paneer and cook for 2-3 minutes, letting the edges turn slightly golden and toasted.

Fold in the fresh baby spinach, stirring until it is just wilted and bright green, about 1 minute. Season lightly with salt and a pinch of turmeric.

Prepare the rice by tossing it with a pinch of turmeric and salt to give it a vibrant golden hue.

Serve the Paneer Bhurji in a bowl alongside the turmeric rice.

Finish by dolloping the mango chutney on the side to provide the necessary sweetness and acidity to balance the richness of the cheese. Serve immediately.