Palak Paneer!!!! The name itself reminds you of scrumptious creamy Palak Paneer gravy right???
Even I am a palak paneer lover 🙂 . Being a south Indian I prefer Rice over Roti. This is the reason I have come up with this Palak paneer rice recipe.
Paneer has numerous health benefits; mainly it helps in burning of fat. I make a point to include paneer in our diet at least once in a week. I prepare Palak paneer, Paneer burji and Paneer butter masala most of the times. But sometimes I feel like preparing something easy. This rice is a very good option for lazy lunches and dinners.
I have prepared this palak paneer rice several times and it’s loved by everyone in our family including me. Roasted paneer is cooked along with blanched palak paste and cooked rice is added to it. A simple yet comforting dish I can say. This Rice tastes good as it is. You can serve it with raita of your choice. It goes well with curd as well.
Preparation time: 30 minutes Cooking time: 30 minutes Author: Anusha Acharya Recipe Type: Main course Cuisine: Indian Servings: 2 to 3 persons 1 Cup = 250 ml
Palak soppu/ Palak/ Spinach – 2 cups when chopped (approximately 150 grams)
Basmati Akki/ Basmati chawal/ Basmati Rice – 1 cup
Paneer/ Curd cheese or farmer’s cheese – 1 cup when cut in cubes (approximately 200 grams)
Hasi Menasinakaayi/ Hari mirch/ Green chillies – 3
Bellulli/ Lahasun/ Garlic – 4 to 5 small cloves
Eerulli/ Pyaaj/ Onions – 1 cup when chopped (2 medium-sized)
Thuppa/ Ghee/ Clarified butter or Enne/ Thel/ Oil – 3 teaspoons
Jeerige/ Jeera/ Cumin seeds – ¼ teaspoon
Uddina bele/ Urid dal/ Split black gram – ½ teaspoon
Saasive/ Saraso ke beej/ Mustard seeds – ¼ teaspoon
Arisina pudi/ Haldi powder/ Turmeric powder – ¼ teaspoon
Karibevu / Karee Patte/ Curry leaves – 8 to 10 leaves
Nimbe rasa/ Nimbu ka Ras/ Lemon juice – 2 teaspoons (1/2 lemon)
Garam Masala powder – 1/2 teaspoon
Neeru/ Paani/ Water – As required
Uppu/ Namak/ Salt – As required
Step 1: Clean and wash required amount of spinach and keep it aside.
Step 2: Wash and rinse required amount of basmati rice a couple of times and soak it in required amount of water.
Step 3: Cut required amount of paneer into cubes and keep it aside.
Step 4: Boil about 2 cups of water in a pan. When the water starts boiling, add garlic and one green chilli and boil it for 2 to 3 minutes. Now add washed spinach and boil it for another 3 to 4 minutes.
Step 5: Now strain Spinach, garlic and green chilli. Rinse it with ice cold water. This helps to retain fresh green color of spinach.
Step 6: Heat about 1 teaspoon of ghee in a pan, add paneer cubes to it and fry until it turns brown. This gives chewy taste to paneer. If you don’t like chewy taste, you can skip this step.
Step 7: Wash and chop onions, wash and slit remaining green chillies and wash curry leaves and keep everything aside.
Step 8: Grind palak, garlic and green chilli to a fine paste and keep it aside.
Cooking rice and making Palak paneer rice:
Step 1: After half an hour, rinse soaked rice again add 1 1/2 to 2 cups of water per cup of rice and pressure cook it for 2 to 3 whistles depending on rice(I have added 1 ½ cups of water and have cooked it for 2 whistles)
Step 2: While the rice is cooking, we can prepare masala . Heat about 1 teaspoon of ghee/oil in pan. Add urid dal. Once it changes color slightly, add mustard seeds. Once the mustard seeds start spluttering, add jeera and sauté. Now add chopped onions, slit green chillies and curry leaves and sauté until onions become translucent.
Step 3: Now add palak paste and turmeric powder and cook until raw smell is gone.
Step 4: Now add salt and roasted paneer to the palak gravy, mix and cook it for 2 to 3 minutes. Add little water if required.
Step 5: Now add garam masala to the gravy, mix and cook it for another 2 to 3 minutes and switch off the flame.
Step 6: Once the rice is cooked after 2 to 3 whistles and the pressure settles down by itself. Remove it and fluff it with fork. Let it cool for 4 to 5 minutes.
Step 7: Now add lemon juice, about one teaspoon of ghee and cooked rice to the prepared palak paneer masala and mix well. Close and cook it for 4 to 5 minutes in low flame. Serve it hot with raita of your choice or curd.
*Amount of green chillies can be varied according to your taste.
*More or less paneer can be used according to your liking.
*We love the chewy taste of paneer in this rice, that’s the reason I have roasted paneer. If you want paneer to be soft as in palak paneer, you can skip roasting of paneer and add paneer cubes directly.
*Don’t forget to rinse the cooked palak with ice cold water, this helps to retain fresh green color of palak .
*Normal sona masoori rice can be used instead of basmati rice. I have prepared this dish using both and both tastes equally good.
Happy and Healthy Cooking!!!!