Dinner · Indian · 15 min
Paneer and Vegetable Medley with Fragrant Basmati Rice
- Calories
- 621
- Protein
- 49g
- Carbs
- 71g
- Fat
- 17g
Ingredients
- 50 g basmati rice
- 120 ml water
- 46.1 g paneer cheese
- 40 g Brussels sprouts
- 40 g cabbage
- 40 g kohlrabi
- 40 g broccoli
- 40 g carrots
- 2 tbsp tomato puree
- 1 tsp ginger root
- 1 clove garlic
- 0.2 tbsp ghee
- 1 tsp garam masala
- 0.5 tsp salt
- 275.7 g greek yogurt
- 1 each scallion
Method
- 01Rinse basmati rice under cold water until clear. Combine rice and 120 ml water in a small pot, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender and water is absorbed. Fluff with a fork.
- 02Heat ghee in a heavy pot over medium heat. Add minced ginger and garlic, sautéing for 1 minute until fragrant.
- 03Add sliced Brussels sprouts, shredded Napa cabbage, diced kohlrabi, broccoli florets, and sliced carrots to the pot. Stir in tomato puree, garam masala, salt, and 2 tablespoons of water. Cover and braise for 8-10 minutes until vegetables are tender-crisp.
- 04Add cubed paneer cheese to the vegetable braise, gently stirring to coat. Simmer covered for 3-4 minutes until paneer is hot and soft.
- 05Remove from heat and fold in plain non-fat Greek yogurt to create a creamy, spiced sauce.
- 06Serve the paneer and vegetable braise over warm basmati rice, garnished with chopped scallion.
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