Saag Paneer and Rice

    This combination does not exist.

    Cottage Cheese 50.0 grams

    Cottage Cheese

    Garam Masala 8.0 grams

    Garam Masala

    Basmati Rice 50.0 grams

    Basmati Rice

    Saag Gravy 100.0 grams

    Saag Gravy

    Vegetable Stock 20.0 ml

    Vegetable Stock

    • Time : 15.0 mins
    • |
    • Calories: 305.0 kcal
    • |
    • Protein : 13.0 g
    • |
    • Fat : 15.0 g
    • |
    • Carb. : 54.0 g
    Your Pantry Essentials
    2 x sauce pans or pots (one for the rice, one for the Paneer)
    Your preferred cooking oil - a neutral vegetables oil works best here
    Salt and Pepper.
    Boil Rice
    Before you boil your rice we suggest you wash your rice. That means placing it in a seive and then running under cold water until the water starts to clear. You'll need 2ml of water for every 1g of rice and a pinch of salt. Put the rice in a pot and bring the water to a boil. Then cover it with a lid and let it simmer for about 15 minutes.
    Pan Fry the Paneer
    Cut the paneer into 3cm cubes and season them with salt, pepper and garam masala powder. Heat a pan. Once it gets hot enough, add some oil about 2 tbsp should do. Add the paneer cubes. Lightly colour the paneer on both sides. Let it cook for a minute or two before going to the next step.
    Add the Saag Gravy
    Add the Saag gravy and coat the paneer. Then add the vegetable stock, bring the whole to a boil before bringing it down to a simmer. Let the paneer simmer away for about 10 minutes. If you have timed it right, the paneer and rice should be ready simultaneously and dinner's ready.