Jain-Style Paneer And Spinach Khichdi Recipe

About this recipe

A wholesome, flavorful Jain-style khichdi made with paneer, spinach, and aromatic spices, perfect for a satisfying dinner.

Ingredients

• 200 g Paneer
• - Lemon Juice
• 500 ml Water
• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 500 g Ghee
• 250g Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 100 g Black Pepper Powder
• 250g Coriander
• 10G Salt

Instructions

1. Heat ghee in a deep pan or pressure cooker over medium heat.
2. Add cumin seeds and let them splutter. Then add grated ginger and green chilies. Sauté for about 30 seconds.
3. Add the soaked and drained rice and moong dal. Stir well to coat the grains with ghee and spices.
4. Add turmeric powder, coriander powder, garam masala, black pepper powder, and salt. Mix well.
5. Pour in 600 ml of water and bring it to a boil. Cover and cook on low heat for 20-25 minutes, or until the rice and dal are fully cooked. If using a pressure cooker, cook for 2 whistles and allow the pressure to release naturally.
6. In a separate pan, lightly sauté the paneer cubes in a teaspoon of ghee until golden on the edges and set aside.
7. Add the chopped spinach to the cooked khichdi and mix well. Let it simmer for 3-4 minutes until the spinach wilts and blends into the khichdi.
8. Gently fold in the sautéed paneer cubes and cook for another 2 minutes to combine the flavors.
9. Turn off the heat and stir in lemon juice and chopped coriander leaves.
10. Serve the khichdi hot with a side of yogurt or a simple cucumber salad.