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Home » Recipes

Spinach and Paneer Pilaf

Published: May 13, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Spinach and Paneer Pilaf, Spinach and Paneer Pilaf
Jump to Recipe Print Recipe

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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Spinach and Paneer Pilaf, 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 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

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Instructions

  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 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.
  2. 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).
Spinach and Paneer Pilaf, Spinach and Paneer Pilaf

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Spinach and Paneer Pilaf, Spinach and Paneer Pilaf

Spinach and Paneer Pilaf

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Course Main, Main Course
Cuisine Indian
Servings 4 people

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 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).

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:
  • rice dishes
  • vegan and vegetarian dishes
  • Indian dishes
Keyword basmati rice, halloumi, one-pot, vegetarian
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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