Lunch · Indian · 15 min
Paneer and Spinach Bhurji with Turmeric-Infused Basmati Rice
- Calories
- 583
- Protein
- 19g
- Carbs
- 75g
- Fat
- 20g
Ingredients
- 0.2497 cup basmati rice
- 0.5 tsp ground turmeric
- 0.5 tsp salt
- 72 g paneer cheese
- 494.2 g baby spinach
- 77.4 g green bell pepper
- 1.1214 tbsp olive oil
- 0.25 each yellow onion
- 1 clove garlic
- 0.5 tsp cumin seeds
- 23.2 g mango chutney
Method
- 01Rinse the basmati rice. In a small pot, bring 120 ml of water to a boil with half of the ground turmeric (0.75 g) and half of the salt (1.5 g). Add the rice, cover, reduce heat to low, and cook for 12 minutes until water is absorbed and rice is tender. Fluff with a fork.
- 02Heat the olive oil in a large skillet over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the chopped yellow onion, minced garlic, and diced green bell pepper. Sauté until softened, about 3-4 minutes.
- 03Stir in the remaining turmeric (0.75 g) and salt (1.5 g). Add the crumbled paneer and cook for 2-3 minutes, letting the edges turn slightly golden.
- 04Fold in the chopped baby spinach, stirring for about 1 minute until just wilted and bright green.
- 05Serve the paneer bhurji alongside the warm turmeric basmati rice, with a dollop of mango chutney on the side.
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