Spinach and paneer pilaf

Name: Spinach and paneer pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 2 tbsp oil; • 220g pack paneer, cut into 1.5cm slices; • 1 onion, thinly sliced; • 2 garlic cloves, crushed; • Thumb-size piece ginger, grated; • 1 tsp cumin seeds; • 1 tsp turmeric; • 1 tsp garam masala; • 1 tsp chilli flakes; • 2 large tomatoes, chopped; • 250g spinach; • 250g basmati rice; • 600ml vegetable stock; • 1 tbsp chopped coriander; • Yogurt and mango chutney to serve

2 steps

Prep:15minCook:20min

Updated at: Thu, 17 Aug 2023 10:00:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories510.7 kcal (26%)

Total Fat16.7 g (24%)

Carbs73.5 g (28%)

Sugars17.3 g (19%)

Protein16.7 g (33%)

Sodium602.6 mg (30%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspoil

220gpaneer

cut into 1.5cm slices

Thumb-size piece, grated

1 tspcumin seeds

1 TspTurmeric

1 TspGaram Masala

1 tspchilli flakes

2tomatoes

large, chopped

250gspinach

250gbasmati rice

600mlvegetable stock

1 Tbspcoriander

Instructions

Step 1

Heat the oil in a large, lidded, non-stick frying pan or shallow casserole over a medium heat. Add the paneer and fry for 2-3 minutes until a deep golden brown. Set aside. Add the onion and a pinch of salt and fry for 5 minutes. Add the garlic, ginger, cumin, turmeric, garam masala and chilli flakes, then cook for 1 minute. Stir in the tomatoes and spinach, then cook for 5 minutes.

Step 2

2 Rinse the rice in a sieve in cold water, changing the water 2-3 times. Add the rice to the pan, stir well, then pour in the stock. Cover with a lid and cook over a low-medium heat for 20 minutes or until the rice is cooked. Top with the paneer, sprinkle with coriander and serve with yogurt and mango chutney.