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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

By: Esther Clark

Published: 12 Apr 22
Updated: 25 Mar 24

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.

Easy
April 2022

Test kitchen approved

Serves 4
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

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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.