Spinach and Paneer Pilaf
Deborah
Crispy on the outside and soft on the inside paneer sits on top of a deliciously moist pilaf that is so full of flavour!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main
Cuisine Indian
- 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
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).
- 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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Keyword basmati rice, halloumi, one-pot, vegetarian