Palak Paneer with Brown Rice
Creamy spinach curry with soft paneer cubes, served with nutritious steamed brown rice.
Cuisine: Indian
Cooking time: 40 minutes
Serves: 4
Ingredients
- 12 ounces fresh spinach
- 12 ounces, cubed paneer
- 1 cup, chopped onion
- 1 cup, chopped tomato
- 1 tablespoon, grated ginger
- 3 cloves, minced garlic
- 1 whole, chopped green chili
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons heavy cream
- 2 tablespoons oil
- 1 1/4 cups (uncooked) brown rice
- 2 1/2 cups water
Instructions
- 1. Rinse brown rice. In a saucepan, add rice, 2 1/2 cups water, and 1/2 tsp salt. Bring to boil, then simmer covered for 35 minutes.
- 2. Blanch spinach in boiling water for 2 minutes. Drain and plunge into ice water. Drain well.
- 3. Blend blanched spinach with green chili and half the garlic to a smooth puree.
- 4. Heat oil in a pan. Add cumin seeds. When they sizzle, add onions and sauté until golden, about 5 minutes.
- 5. Add ginger, remaining garlic, and tomatoes. Cook until tomatoes soften, 4 minutes.
- 6. Add turmeric, coriander, red chili powder, and salt. Cook 2 minutes.
- 7. Add spinach puree and cook 4 minutes, stirring often.
- 8. Add garam masala and heavy cream. Stir well. Add paneer cubes and simmer 3 minutes.
- 9. Fluff brown rice. Serve palak paneer hot with brown rice.
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