Saag Paneer and Rice

Cottage cheese is soft, white, and creamy. It does not undergo an aging or ripening process to develop the flavor. Cottage cheese is an excellent source of protein and contains relatively few calories. It’s also packed with many nutrients. It is made by curdling the milk. Then, the curd is drained and crumbled to make the final product.

    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 Kitchen Essentials
    Utensils: Pans | Pot |
    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.