Foodedo recipe

Saag Paneer with Basmati Rice

Name: Saag Paneer with Basmati Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 g basmati rice; 450 g paneer (cut into 2cm cubes and patted dry); 1 onion (finely diced); 4 garlic (finely grated or crushed); 20 g fresh ginger (peeled and finely grated); 3 tbsp rapeseed oil; 1 tsp cumin seeds; 1 tsp ground cumin; 2 tsp ground coriander; 1 / 2 tsp ground turmeric; 1 / 2 tsp mild chilli powder; 1 tsp garam masala; 2 tbsp tomato purée; 500 g frozen chopped spinach (no need to thaw); 200 ml water (for the curry); 75 ml single cream; 1 / 2 lemon (juiced); 15 g fresh coriander (roughly chopped); 1½ tsp fine salt (divided, plus more to taste); 1 / 4 tsp black pepper (plus more to taste)

Serves 4

50 min

Quantities are kept as written by the author.

Golden paneer in a warmly spiced spinach curry, served with fluffy basmati rice for a comforting vegetarian dinner.

Ingredients

20 items

300 gbasmati rice
450 gpaneercut into 2cm cubes and patted dry
1onionfinely diced
4garlicfinely grated or crushed
20 gfresh gingerpeeled and finely grated
3 tbsprapeseed oil
1 tspcumin seeds
1 tspground cumin
2 tspground coriander
1 / 2 tspground turmeric
1 / 2 tspmild chilli powder
1 tspgaram masala
2 tbsptomato purée
500 gfrozen chopped spinachno need to thaw
200 mlwaterfor the curry
75 mlsingle cream
1 / 2lemonjuiced
15 gfresh corianderroughly chopped
1½ tspfine saltdivided, plus more to taste
1 / 4 tspblack pepperplus more to taste

Recipe notes (2)

Note: Frozen chopped spinach gives the most reliable texture for this quick version. If you use fresh spinach instead, use about 600g baby spinach and wilt it in batches; allow about 5 extra minutes.
Note: Paneer browns best when it is dry and has space in the pan, so do not crowd it.

Method

7 steps

Step 1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a medium saucepan with 600ml cold water and 1/2 tsp of the salt. Bring to the boil over a high heat, stir once, cover with a tight-fitting lid, then turn the heat to very low and cook for 10 minutes. Remove from the heat and leave covered for 10 minutes more to finish steaming.
Step 2. While the rice cooks, heat 1 1/2 tbsp of the rapeseed oil in a large frying pan or sauté pan over a medium-high heat. Add the paneer in a single layer, with a pinch of the salt and a little black pepper. Fry for 6-8 minutes, turning every couple of minutes, until golden on at least 2 sides. Do this in 2 batches if your pan is crowded. Transfer the paneer to a plate.
Step 3. Reduce the pan to a medium heat and add the remaining 1 1/2 tbsp oil. Add the cumin seeds and cook for about 20 seconds until sizzling. Add the onion with another small pinch of salt and cook for 8-10 minutes, stirring regularly, until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute.
Step 4. Add the ground cumin, ground coriander, turmeric, chilli powder, garam masala and tomato purée. Cook for 30-60 seconds, stirring constantly, until the tomato purée darkens slightly and the spices smell fragrant. If it looks dry, add a small splash of water.
Step 5. Add the frozen spinach and the 200ml water. Stir well as the spinach defrosts, breaking up any clumps with your spoon. Once loosened, partly cover and simmer for 5 minutes, then uncover and cook for another 3-5 minutes until thick and saucy rather than watery. Season with most of the remaining salt and the black pepper. For a more cohesive texture, press some of the spinach against the side of the pan with your spoon as it cooks.
Step 6. Stir in the single cream and lemon juice. Return the browned paneer and any resting juices to the pan and simmer very gently for 2-3 minutes, just until the paneer is hot through and the sauce is rich and evenly combined. Taste and add more salt, pepper or lemon juice if needed.
Step 7. Fluff the rice with a fork. Divide the rice between bowls or plates, spoon over the saag paneer and scatter with the fresh coriander to serve.