Spinach Rice with Paneer & Vegetables | Tomato Salsa Recipe | वेज पनीर पालक राइस | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Rinse the rice in a strainer until the water runs clear, then cover with fresh water to soak.
2. Blanch the spinach in hot water with a large pinch of salt for 15-20 seconds, then move it straight to ice-cold water.
3. Squeeze out excess water, then blend the spinach with the mint, coriander, green chilli, ginger, garlic, a splash of water and an ice cube into a smooth purée. Keep it refrigerated.
4. Prepare all the vegetables: slice the onion, dice the carrot and capsicum, and measure the sweet corn.
5. Heat the oil in a wide pan over medium-high heat. Add the cumin seeds and let them crackle.
6. Add the sliced onion and cook until light golden brown.
7. Add the carrot and cook for 2-3 minutes, then add the capsicum and sweet corn. Stir in the red chilli flakes, salt and sugar and cook for another minute.
8. Add the spinach purée and cook for a couple of minutes, then add the hot water and stir. Taste and adjust the salt.
9. Drain the soaked rice, add it to the pan and stir gently to spread it evenly.
10. Cover the pan with a lid wrapped in a clean cloth and cook on the lowest heat for 12 minutes.
11. After 12 minutes, check the rice with a spoon. When it is cooked and no water remains at the bottom, turn off the heat and rest for at least 15 minutes.
12. For the optional paneer, heat olive oil in a non-stick pan. Season the paneer slab with salt and black pepper and pan-grill until golden on both sides. Rest for a couple of minutes, then cut.
13. Serve the rice hot with the paneer and roasted tomato salsa.

Summarized from Your Food Lab's video. Watch it for the details.

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