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Saag Paneer and Rice

Saag Paneer and Rice

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    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.