lunch

Paneer and Spinach Bhurji with Basmati Pilaf

Name: Paneer and Spinach Bhurji with Basmati Pilaf
Ingredients: 76.2 g Paneer (fresh Indian cheese); 166.7 g Rice, white, long-grain, cooked; 125.0 g Spinach, raw; 83.3 g Green Bell Peppers, diced; 83.3 g Peas, frozen (for sweetness/fiber); 4.8 g Olive oil

Nutrition

575

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Paneer (fresh Indian cheese)76.2 g

Rice, white, long-grain, cooked166.7 g

Spinach, raw125.0 g

Green Bell Peppers, diced83.3 g

Peas, frozen (for sweetness/fiber)83.3 g

Olive oil4.8 g

Instructions

Heat half the olive oil in a non-stick skillet over medium heat. Add the diced green bell peppers and sauté until softened and fragrant.

Add the spinach to the skillet, tossing gently until it wilts completely.

Crumble the paneer by hand into large chunks and add to the pan along with the green peas. Season with a pinch of salt, turmeric, and cumin. Sauté for 3-4 minutes, allowing the paneer to lightly toast and absorb the aromatics.

Meanwhile, fluff the cooked white rice in a separate bowl. Fold in the remaining olive oil and a squeeze of fresh lemon juice.

To serve, mound the vibrant green spinach-paneer mixture over the bed of fluffy rice. Garnish with a sprinkle of fresh cilantro if desired to brighten the earthiness of the paneer.