Lunch · Indian · 10 min
Paneer and Spinach Bhurji with Basmati Pilaf
- Calories
- 575
- Protein
- 27g
- Carbs
- 69g
- Fat
- 21g
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
Method
- 01Heat half the olive oil in a non-stick skillet over medium heat. Add the diced green bell peppers and sauté until softened and fragrant.
- 02Add the spinach to the skillet, tossing gently until it wilts completely.
- 03Crumble 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.
- 04Meanwhile, fluff the cooked white rice in a separate bowl. Fold in the remaining olive oil and a squeeze of fresh lemon juice.
- 05To 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.
Cook it with the whole plan around it
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