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Palak paneer with rice
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 704
  • Fat about 35g
  • Carbohydrates about 62g
  • Protein about 33g
This is needed
This is needed for 4 people
  • 1 tsp salt
  • 300 g basmati rice
  • 1 tbsp peanut oil
  • 5 dl water
  • 1 tbsp peanut oil
  • 400 g paneer, cut into cubes
  • 1 onions, coarsely chopped
  • 1 tbsp peanut oil
  • 4 garlic clove, coarsely chopped
  • 1 red chilli, deseeded, roughly chopped
  • 1.5 tsp ground cumin
  • 0.5 tsp turmeric
  • 0.25 tsp chilli flakes
  • 100 g leaf spinach
  • 0.5 tsp salt
  • 3 cm ginger, coarsely chopped
  • 1.5 tsp ground coriander seeds
  • 2.5 dl water
To serve
  • 50 g leaf spinach
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And that's how it's done
And that's how it's done
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan, add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.
Heat the oil in a non-stick frying pan. Add the paneer, stir fry for approx. 5 mins., remove and set aside.
Heat the oil in the same pan. Sauté the onion, garlic, ginger and chilli for approx. 3 mins., add the spices, cook for approx. 2 mins. Add the spinach and water, season with salt, cook over a medium heat for approx. 5 mins. Place in a measuring cup, puree.
To serve
Add the spinach and the reserved paneer, mix and heat gently. Plate up the rice. Serve with the sauce.