Dinner · Indian · 20 min
Palak Paneer with Turmeric-Spiced Basmati Rice
- Calories
- 924
- Protein
- 75g
- Carbs
- 88g
- Fat
- 29g
Ingredients
- 0.4889 cup basmati rice
- 0.25 tsp ground turmeric
- 9 oz chicken breast
- 0.875 oz paneer cheese
- 4 cup spinach
- 0.5 each yellow onion
- 2 clove garlic
- 1 tsp fresh ginger root
- 1 tbsp ghee
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp garam masala
- 0.5 tsp salt
- 1 tsp lemon juice
Method
- 01In a saucepan, bring 1 cup of water to a boil. Add the basmati rice and ground turmeric, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and fluff with a fork.
- 02Melt ghee in a heavy skillet over medium-high heat. Add diced chicken breast and sauté for 6-8 minutes until golden and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and set aside.
- 03In the same skillet, add yellow onion, garlic, and ginger; sauté for 3 minutes until soft and fragrant.
- 04Add fresh spinach to the skillet in batches until fully wilted. Transfer the cooked spinach, garlic, ginger, and onion mixture to a blender with 2 tbsp water and blend into a smooth green purée.
- 05Return the spinach purée to the skillet over medium heat. Stir in ground cumin, ground coriander, half of the garam masala, and salt, simmering for 2 minutes.
- 06Fold the cooked chicken and cubed paneer cheese into the spinach curry. Simmer for 3 minutes until heated through.
- 07Serve the palak curry hot alongside the turmeric basmati rice. Garnish with a squeeze of fresh lemon juice and a sprinkle of the remaining garam masala.
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