Spinach and Paneer Pilaf

By: 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: 10

COOK: 35

TOTAL: 45

Course: Main

Cuisine: Indian

Servings: 4 people

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS basmati rice, halloumi, one-pot, vegetarian

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