Paneer Malai Pulao With Spinach Gravy Recipe

About this recipe

A fragrant and creamy paneer pulao paired with a nutrient-rich spinach gravy, perfectly suited for a Jain diet and providing a balance of flavor, nutrition, and authenticity.

Ingredients

• 200 g Paneer
• 100G Cashews
• 150 Gms Cloves
• 200 g Cream
• 500 ml Water
• - Bay Leaf
• - Lemon Juice
• 1 kg Basmati Rice
• 250g Green Chilli
• 500 g Ghee
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Ginger
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat 1 tablespoon of ghee in a heavy-bottomed pan. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until aromatic.
2. Step 2: Add the soaked and drained basmati rice. Sauté for 2-3 minutes on medium heat.
3. Step 3: Pour in 2 cups of boiling water, add salt, and reduce the heat to low. Cover and cook for 15-20 minutes until the rice is fluffy.
4. Step 4: In another pan, heat the remaining ghee. Add paneer cubes and lightly sauté until golden. Set aside.
5. Step 5: For the spinach gravy, blend blanched spinach, soaked cashews, green chilies, and grated ginger into a smooth paste.
6. Step 6: In the same pan used for paneer, add the spinach paste. Cook for 5-7 minutes on medium heat, stirring often.
7. Step 7: Add turmeric powder, coriander powder, salt, and fresh cream. Mix well and cook for another 3-4 minutes. Adjust consistency with water if necessary.
8. Step 8: Add the sautéed paneer cubes to the spinach gravy and simmer for 2 minutes. Turn off the heat and add lemon juice.
9. Step 9: Fluff the cooked pulao with a fork and garnish with coriander leaves.
10. Step 10: Serve the Paneer Malai Pulao with Spinach Gravy on the side for a wholesome, flavorful lunch.