This spinach and paneer pilaf recipe also appeared in last month's Delicious magazine...it was a good one...loads of yummy looking recipes! I'd never cooked with paneer before, but had eaten it in saag paneer when we've ordered it as a side dish. I really enjoy saag paneer so decided I'd definitely give this recipe a go.
Oh my goodness, am I glad I did...absolutely...the end result is totally delicious. The crispy on the outside and soft on the inside paneer sits on top of a deliciously moist pilaf that is so full of flavour from the combination of spices. There's warmth with a bit of heat that is perfectly balanced.
Tips
- If you fancy making it 'meaty'...change the paneer out for chunks of chicken or lamb and add them with the spices at step 1.
- You'll find paneer in the chilled aisle of larger supermarkets or use halloumi instead (it’ll be saltier so watch the seasoning).
- This spinach and paneer pilaf recipe is easily adapted if you’re cooking for less or more people.
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How to make this Spinach and Paneer Pilaf
Ingredients
- 2 tbsp oil
- 220g pack paneer, cut into 1.5cm slices
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- a thumb size piece of ginger, grated
- 1 tsp garam masala
- 1 tsp chilli flakes
- 2 large tomatoes, chopped
- 250g spinach
- 250g basmati rice
- 600ml vegetable stock
- 1 tbsp chopped coriander
To serve (optional):
- yogurt
- mango chutney
- naan bread
Instructions
- 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 to 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.
- Rinse the rice in a sieve in cold water, changing the water 2 to 3 times. Add the rice to the pan, stir well, then pour in the stock. Cover with a lid and cook over a low to medium heat for 20 minutes or until the rice is cooked. Top with the paneer, sprinkle with coriander and serve with yogurt, mango chutney and naan bread (optional).
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Spinach and Paneer Pilaf
Equipment
Ingredients
- 2 tbsp oil
- 220 g (7.8 oz) pack paneer cut into 1.5cm slices
- 1 onion thinly sliced
- 2 garlic cloves crushed
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- a thumb size piece of ginger grated
- 1 tsp garam masala
- 1 tsp chilli flakes
- 2 large tomatoes chopped
- 250 g (8.8 oz) spinach
- 250 g (8.8 oz) basmati rice
- 600 ml (2 ½ cups) vegetable stock
- 1 tbsp chopped coriander
To serve (optional):
- yogurt
- mango chutney
- naan bread
Instructions
- 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 to 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.
- Rinse the rice in a sieve in cold water, changing the water 2 to 3 times. Add the rice to the pan, stir well, then pour in the stock. Cover with a lid and cook over a low to medium heat for 20 minutes or until the rice is cooked. Top with the paneer, sprinkle with coriander and serve with yogurt, mango chutney and naan bread (optional).
Notes
- If you fancy making it 'meaty'...change the paneer out for chunks of chicken or lamb and add them with the spices at step 1.
- You'll find paneer in the chilled aisle of larger supermarkets or use halloumi instead (it’ll be saltier so watch the seasoning).
- This spinach and paneer pilaf recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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