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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
Cook Time 35 minutes
Total Time 45 minutes
Course Main
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):

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.

 

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Keyword basmati rice, halloumi, one-pot, vegetarian