Indian · Dinner
Yellow Turmeric Rice (GLP-1)
A single-plate turmeric rice built for protein first: pan-seared paneer cubes fold through lightly spiced basmati rice, moong dal and peas, finished with mustard seeds, curry leaves and lime. Light on oil, generous on fibre, this version keeps carbs modest while staying warmly spiced and easy to digest.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
412Calories
36.8gProtein
14.6gFat
34.6gCarbs
4.9gSugar
7.4gFiber
734mgSodium
101mgChol
6.7gSat Fat
580mgPotassium
420mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
high-fiber
protein-rich
low-calorie
glp-1
Instructions
1
Prep
Cube the paneer. Mince the ginger and garlic, chop the onion finely, and measure out the cooked rice, moong dal and peas.
2
Sear
Heat the olive oil in a nonstick pan over medium heat and sear the paneer cubes 3 to 4 minutes, turning occasionally, until golden on two sides.
3
Bloom
Push the paneer to one side, add the mustard seeds and curry leaves, and cook 30 seconds over medium heat until the seeds crackle.
4
Simmer
Add the turmeric, cumin, rice, moong dal and peas with a splash of water and stir over medium heat 4 to 5 minutes until evenly yellow.
5
Plate
Remove from heat, season with salt, stir in the lime juice and cilantro, spoon onto a plate with paneer on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g paneer
- 2/3 cup130g basmati rice, cooked
- 2/3 cup130g moong dal, cooked
- 1/2 cup70g green peas
- 2 tsp2 tsp turmeric-ground
- 1 tsp1 tsp mustard-seed
- 1212 curry leaves
- 1 tsp1 tsp cumin-ground
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tbsp28g onion
- 2 tsp10ml olive-oil
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml lime-juice
- 2 tbsp8g cilantro
