Paneer And Vegetable Masala Rice Recipe

Indian cuisine · 253 calories

Paneer and Vegetable Masala Rice recipe

About this recipe

Paneer and Vegetable Masala Rice is a wholesome and satisfying Indian dinner option for two. This dish features protein-rich paneer, vibrant mixed vegetables, and aromatic spices blended seamlessly with fluffy rice. Perfectly balanced in nutrition, it packs 19g of protein for muscle recovery, 67g of carbohydrates for energy, and 6g of fiber for digestion. The cooking process is straightforward, making it ideal for intermediate cooks. Serve this comforting meal on a weekday evening or pair it with yogurt for a complete dining experience. Its medium spice level and crowd-pleasing flavors make it a great choice for family dinners. With just 40 minutes of combined prep and cook time, this recipe delivers a flavorful and nutritious plate without hassle.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 200 g Paneer
  • 350 g Id Fresh Liquid Sambar (Heat & Eat)
  • 200 ml Mustard Oil
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • 20 g Turmeric Powder
  • - Ginger Powder
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • - KATDARE BLACK PEPPER POWDER 12GM
  • - Frozen Mixed Vegetables
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Dice the paneer cubes and set them aside. Chop the onion finely and mince the garlic.
  3. 3. Heat 2 tablespoons of oil in a large pan over medium heat and sauté the onion until translucent.
  4. 4. Add minced garlic, grated turmeric, and ginger powder to the pan; cook for 1 minute until fragrant.
  5. 5. Mix in the Suhana Dal Makhani Spice Mix and black pepper, stirring well to combine with the aromatics.
  6. 6. Add the paneer cubes to the pan and sauté gently for 2–3 minutes until they absorb the spices.
  7. 7. Stir in the frozen mixed vegetables and cook for another 3–4 minutes until they are slightly softened.
  8. 8. Drain the soaked rice and add it to the pan along with 300 ml of water and salt.
  9. 9. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  10. 10. Check if the rice is cooked and the water has been absorbed; fluff gently with a fork.
  11. 11. Garnish with freshly chopped coriander leaves and serve hot.