Palak paneer and fragrant Indian rice
This delicious and traditional Indian dish contrasts the sweetness of the delicately spiced spinach with the slightly acidic paneer. The delightful rice perfumed with authentic Indian spices makes it a complete meal.
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Ingredients
Portions:
4
200 g
fresh spinach
100 g
paneer cubes
50 g
basmati rice
50 g
cherry tomatoes, halved
1 piece
shallot, finely chopped
1 clove
garlic, minced
1 tsp
fresh ginger, grated
1 tsp
cumin
1 tsp
garam masala
0.5 tsp
turmeric
1 stick
cinnamon
100 ml
vegetable broth
50 ml
cream 35%
salt
pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water until the water runs clear. Cook 50 g of basmati rice in 100 ml of vegetable broth with the cinnamon stick until the rice is tender, about 15 minutes. Remove the cinnamon stick and set the rice aside.
- In a large pan, heat a small amount of oil over medium heat. Sauté 1 piece of chopped shallot and 1 clove of minced garlic until they are fragrant.
- Add 1 tsp of grated fresh ginger, 1 tsp of cumin, 1 tsp of garam masala, and 0.5 tsp of turmeric to the pan. Stir to combine.
- Add 200 g of fresh spinach to the pan and cook until wilted. Stir in 100 g of paneer cubes and 50 ml of cream. Season with salt and pepper to taste. Cook for another 3-4 minutes.
- Serve the palak paneer alongside the fragrant rice and garnish with 50 g of halved cherry tomatoes.