Saag Paneer and Rice
Cottage Cheese
Garam Masala
Basmati Rice
Saag Gravy
Vegetable Stock
- Time : 15.0 mins |
- Calories: 305.0 kcal |
- Protein : 13.0 g |
- Fat : 15.0 g |
- Carb. : 54.0 g
: Your Kitchen Essentials
Utensils: Pans | Pot |
Pantry: Salt | Pepper | Your preferred cooking oil - a neutral vegetables oil works best here |
Pantry: Salt | Pepper | Your preferred cooking oil - a neutral vegetables oil works best here |
: Boil the Rice
Before you boil your rice we suggest you wash your rice. That means placing it in a sieve 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 or till done. Fluff up with fork just before serving.
: Cook, Plate and Serve
Cut the cottage cheese (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 cottage cheese (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 and coat the cottage cheese (paneer) cubes. 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. Check the seasoning.
Plate and serve:
Plate the rice, top with the saag and cottage cheese (paneer) and serve hot.
Heat a pan. Once it gets hot enough, add some oil about 2 tbsp should do. Add the cottage cheese (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 and coat the cottage cheese (paneer) cubes. 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. Check the seasoning.
Plate and serve:
Plate the rice, top with the saag and cottage cheese (paneer) and serve hot.