Spiced Paneer And Spinach Rice Bowl Recipe

Indian cuisine · 649 calories

Spiced Paneer and Spinach Rice Bowl recipe

About this recipe

Spiced Paneer and Spinach Rice Bowl is a delightful Indian lunch option brimming with nutritious ingredients and bold flavors. This hearty one-pot dish combines soft cubes of paneer, wilted spinach, and fragrant basmati rice, all spiced with cumin, turmeric, and garam masala. The sautéed onions and tomatoes form a rich base, while garlic and ginger add depth to the dish. A sprinkle of fresh coriander brings a refreshing finish, making it a balanced and flavorful meal. With 48g of protein and 1180 calories, this bowl is ideal for gym enthusiasts or anyone seeking a wholesome, energizing lunch. Quick to prepare in just 35 minutes, it’s perfect for busy professionals and pairs wonderfully with a side of raita or a simple salad. Let this comforting rice bowl brighten your day!

Ingredients

  • 750 g Priya Sunflower Oil
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • medium Chilli Green Long
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 kg Basmati Rice
  • 200 g Paneer
  • 200 g Spinach (Palak)

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat 1 tablespoon of oil in a pan and sauté the cumin seeds until aromatic.
  3. 3. Add finely chopped garlic, ginger, and green chilies, and cook for a minute.
  4. 4. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
  5. 5. Stir in the chopped tomatoes and cook until they soften and blend, around 5 minutes.
  6. 6. Add turmeric powder, red chili powder, and garam masala, and mix well.
  7. 7. Toss in the spinach leaves and cook until wilted, about 2-3 minutes.
  8. 8. Cube the paneer and gently fold it into the spinach mixture. Cook for 2 minutes.
  9. 9. Drain the soaked rice and add it to the pan along with 400 ml of water.
  10. 10. Season with salt and bring to a boil. Lower the heat, cover, and let it simmer for 15 minutes.
  11. 11. Once the rice is cooked, fluff it gently with a fork and let it rest for 5 minutes.
  12. 12. Garnish with freshly chopped coriander leaves before serving.
  13. 13. Serve the spiced paneer and spinach rice bowl warm and enjoy its vibrant flavors.