Dinner · North Indian · 20 min
Palak Paneer with Turmeric-Basmati Rice
- Calories
- 839
- Protein
- 64g
- Carbs
- 100g
- Fat
- 22g
Ingredients
- 80.3 g paneer
- 347.8 g spinach
- 139.1 g tomatoes
- 69.6 g yellow onion
- 444.5 g Greek yogurt
- 2 clove garlic
- 1 tsp ginger
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp ground turmeric
- 1.2357 tbsp ghee
- 1 tsp lemon juice
- 70.3 g basmati rice
Method
- 01Blanch fresh spinach in boiling water for 1 minute until bright green, shock in an ice bath, drain thoroughly, and purée until smooth.
- 02In a saucepan, combine dry basmati rice, half of the ground turmeric, and 150ml water; bring to a boil, cover, reduce heat, and simmer for 12-15 minutes until fluffy.
- 03Heat ghee in a heavy pan over medium heat. Add minced onion and cook for 5 minutes until translucent. Add minced garlic, minced ginger, garam masala, cumin, and the remaining turmeric, blooming for 1 minute.
- 04Add diced tomatoes to the pan and cook for 8-10 minutes until broken down into a thick paste.
- 05Stir in the spinach purée and Greek yogurt, bringing to a gentle simmer.
- 06In a non-stick pan, lightly sear cubed paneer for 2-3 minutes until golden brown on all sides, then fold into the spinach gravy.
- 07Serve the palak paneer over warm turmeric basmati rice with a squeeze of fresh lemon juice.
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