Spinach and paneer pulao

Spinach and paneer pulao
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min. Simmering time 20 min.

This quick-prep spinach pulao is the perfect vegetarian dinner for busy nights. Top with slices of golden paneer cheese and dig in.

Mix up your mealtimes with more healthy dinner recipes.

Nutrition: per serving

Calories
417kcals
Fat
11g (3.8g saturated)
Protein
20.1g
Carbohydrates
57.5g (6.8g sugars)
Fibre
4g
Salt
0.3g
Calories
417kcals
Fat
11g (3.8g saturated)
Protein
20.1g
Carbohydrates
57.5g (6.8g sugars)
Fibre
4g
Salt
0.3g

Ingredients

  • 2 tbsp oil
  • 220g pack paneer, cut into 1.5cm slices
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • Thumb-size piece ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 2 large tomatoes, chopped
  • 250g spinach
  • 250g basmati rice
  • 600ml vegetable stock
  • 1 tbsp chopped coriander
  • Yogurt and mango chutney to serve

Method

  1. Heat the oil in a large, lidded, non-stick frying pan or shallow casserole over a medium heat. Add the paneer and fry for 2-3 minutes until a deep golden brown. Set aside. Add the onion and a pinch of salt and fry for 5 minutes. Add the garlic, ginger, cumin, turmeric, garam masala and chilli flakes, then cook for 1 minute. Stir in the tomatoes and spinach, then cook for 5 minutes.
  2. Rinse the rice in a sieve in cold water, changing the water 2-3 times. Add the rice to the pan, stir well, then pour in the stock. Cover with a lid and cook over a low-medium heat for 20 minutes or until the rice is cooked. Top with the paneer, sprinkle with coriander and serve with yogurt and mango chutney.

delicious. tips

  1. Easy swaps: Find paneer in the chilled aisle of larger supermarkets, or use halloumi instead (it’ll be saltier so watch the seasoning).

Recipe By

Esther Clark

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