Spinach and paneer pulao

Name: Spinach and paneer pulao
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian recipes
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

Portion size: Serves 4
Hands-on time 15 min. Simmering time 20 min.
Difficulty: easy

Gluten-free

Vegetarian

Recipe by: Esther Clark

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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.

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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

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Method

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.
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.