Creamy Spinach Cheese Rice Bowl — Palak Paneer Rice Bowl
A weekday lunch bowl of paneer in a vibrant spinach gravy spooned over basmati rice, finished with a touch of cream and crushed kasuri methi.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 120g basmati rice. Cut 300g paneer into 0.75-inch cubes. Thaw and squeeze dry 300g frozen spinach. Finely chop 0.5 medium onion, 2 small green chillies, and 1 small tomato. Measure 1 tbsp ginger-garlic paste, crush 1 tsp kasuri methi, and julienne 2 tsp fresh ginger for garnish.
Boil
Combine rice, 220ml water, and 0.5 tsp salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes. Remove from heat, keep covered, and rest 5 minutes.
Bloom
Heat 2 tbsp oil and 1 tbsp ghee in a medium skillet over medium heat. Add 0.5 tsp cumin seeds and sizzle 15 seconds until fragrant. Add chopped onion and cook 2-3 minutes until soft.
Build
Stir in ginger-garlic paste and green chillies, cook 30 seconds until raw smell fades. Add chopped tomato, 1 tsp kashmiri chilli powder, 1 tsp ground coriander, and 1 tsp salt. Cook 2 minutes on medium-low, mashing tomato, until oil beads on the surface.
Simmer
Add squeezed spinach, stir and cook 3-4 minutes on medium-low until heated through and gravy is glossy. Add paneer cubes, toss gently 2-3 minutes on low to warm through and coat without breaking. Remove from heat.
Finish
Stir in 2 tbsp heavy cream, 1 tsp garam masala, and crushed kasuri methi. Fluff rice with a fork.
Plate
Spoon rice into bowls, top with palak paneer, and garnish with julienned ginger. Serve with mango pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.