Spinach Rice with Paneer & Vegetables | Tomato Salsa Recipe | वेज पनीर पालक राइस | Chef Sanjyot Keer
Recipe Information
Spinach Rice with Paneer
Cultural Context
Spinach Rice with Paneer, or Palak Rice, is a beloved dish in Indian cuisine, often enjoyed for its vibrant color and nutritional benefits. Spinach, rich in iron and vitamins, is combined with paneer, a fresh cheese, to create a wholesome meal. This dish is not only a staple in many households but also popular in restaurants, showcasing the versatility of spinach in Indian cooking. Modern variations may include different spices or added vegetables, making it a favorite among health-conscious diners.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories and can mimic the texture of paneer.
rice
🥗Healthier: quinoa
💰Cheaper: bulgur wheat
Quinoa is a high-protein alternative, while bulgur is often less expensive.
Take 1.5 cups of basmati rice and wash it thoroughly 3-4 times until the water is clean.
Leave the washed rice to soak on the side.
In a bowl, add 150 grams of cleaned spinach and a large pinch of salt, then pour hot water over it to blanch.
After a few seconds, transfer the spinach to ice cold water to shock it and retain its color.
Squeeze the spinach lightly and add it to a mixer grinding jar along with 10-12 mint leaves, a little fresh coriander, 2 green chillies, 1 inch ginger, 4-5 cloves of garlic, a little water, and a piece of ice. Grind to a fine puree.
Cut a medium sized onion into thin slices, a medium sized capsicum into dices, and a carrot into batons and then dices.
Prepare roasted tomato salsa by roasting 3 tomatoes until the skin is black, then cover them for 2-3 minutes to steam.
Wash the roasted tomatoes in cold water to remove the black skin, then chop them into quarters and add to a chopper with a small sized onion, 4 garlic cloves, 2 spicy green chillies, coriander stalks, fresh coriander, 1/2 lemon juice, salt, 1/4 teaspoon cumin powder, 1/2 teaspoon Kashmiri red chilli powder, and 1 tablespoon olive oil. Mix slightly to make a coarse chutney.
In a wide pan, heat 1 tablespoon oil and add 1 teaspoon cumin seeds until they crackle.
Add the sliced onions and cook until light golden brown.
Add diced carrots and cook for 2-3 minutes, adding a splash of water to prevent burning.
Add the remaining vegetables: diced capsicum and sweet corn, along with a pinch of red chilli flakes, salt, and a pinch of sugar. Stir and cook for 1 minute.
Add the spinach puree to the pan and cook for 2-3 minutes until slightly reduced.
Add 3 cups of hot water (twice the quantity of rice) and bring to a boil, tasting for salt.
Filter the soaked rice and add it to the boiling mixture, stirring lightly.
Cover the pan with a clean cloth tied around the lid and turn the heat to low, cooking for 12-15 minutes.
After 12 minutes, check by making a hole in the center with a spoon to see if there is any water at the base.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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