Palak Paneer Rice Recipe

Recipe By Slurrp

Palak Paneer Rice is a delicious and nutritious one-pot meal that combines the flavors of palak paneer and rice. This dish is made by cooking rice with a creamy spinach and paneer (Indian cottage cheese) gravy. The spinach adds a vibrant green color and a healthy dose of vitamins and minerals, while the paneer adds a rich and creamy texture. It is a perfect dish for lunch or dinner and can be enjoyed on its own or with a side of raita or salad.

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55minstotal
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Palak Paneer Rice
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Ingredients for Palak Paneer Rice Recipe

  • 1/4 cup Basmati Rice
  • 1/2 cup Spinach, Chopped
  • 50 gram Paneer, Cubed
  • 1/4 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Cumin Seeds
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/2 tablespoon Oil

Directions: Palak Paneer Rice Recipe

Cooking Directions

  • STEP 1.Start by cooking the rice in a separate pot according to package instructions.
  • STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
  • STEP 3.Add ginger-garlic paste and cook for a minute. Then, add chopped spinach and cook until wilted.
  • STEP 4.Transfer the mixture to a blender and blend until smooth. Return the mixture to the pan.
  • STEP 5.Add spices like turmeric, red chili powder, garam masala, and salt. Mix well.
  • STEP 6.Add paneer cubes and cook for a few minutes until the paneer absorbs the flavors.
  • STEP 7.Finally, add the cooked rice to the pan and gently mix everything together.
  • STEP 8.Cover the pan and let it simmer for a few minutes to allow the flavors to meld together.
  • STEP 9.Serve hot with a side of raita or salad.

Cooking Tips

  • You can use either fresh or frozen spinach for this recipe.
  • To make the dish spicier, you can add green chilies or increase the amount of red chili powder.
  • If you prefer a creamier texture, you can add a tablespoon of cream or yogurt to the gravy.
  • Make sure to cook the rice separately before adding it to the spinach and paneer mixture.

Storage and Serving

  • Palak Paneer Rice can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in a microwave or on the stovetop before serving.
  • Serve the Palak Paneer Rice as a main course with a side of raita or salad.
  • You can also pack it for lunch or take it to potlucks and parties.
Nutrition
value
941
calories per serving
43 g Fat29 g Protein115 g Carbs40 g FiberOther

Current Totals

  • Fat
    43g
  • Protein
    29g
  • Carbs
    115g
  • Fiber
    40g

MacroNutrients

  • Carbs
    115g
  • Protein
    29g
  • Fiber
    40g

Fats

  • Fat
    43g

Vitamins & Minerals

  • Calcium
    807mg
  • Iron
    13mg
  • Vitamin A
    3008mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    239mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    68mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    307mg
  • Manganese
    16mg
  • Phosphorus
    496mg
  • Selenium
    26mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp