Ingredients
-
2 cups
water
-
1 cup
basmati
rice
-
1 tsp
canola oil
-
400-g pkg
paneer
, cut into 3/4-in. cubes
-
2 tsp
olive oil
-
2
Yukon Gold
potatoes
, peeled and cut into 1/2-in. cubes
-
1
large
onion
, finely chopped
-
1
serrano
chili
, thinly sliced
-
1 tbsp
minced
ginger
-
2
garlic cloves
, minced
-
2 tsp
garam masala
-
1 tsp
coriander
-
1/2 tsp
cumin
-
1/2 tsp
salt
-
796-mL can
diced
tomatoes
-
312-g container
baby
spinach
, (about 16 cups)
-
1 cup
Greek
yogurt
Instructions
- COMBINE water and rice in a medium saucepan. Boil, then reduce heat to medium-low and simmer, covered, until liquid is absorbed, 15 to 20 min.
- HEAT a large non-stick frying pan over medium. Add canola oil, then paneer cubes. Cook, stirring often, until golden, 5 min. Transfer to a plate. Add olive oil to pan, then Yukon Gold potatoes. Cook until golden, 8 to 10 min. Add onion, serrano pepper, ginger, garlic garam masala, coriander, cumin and salt. Cook until onion starts to soften, 2 to 3 min. Stir in can of diced tomatoes with its juices. Boil, then reduce heat to medium-low. Simmer, covered, until most of liquid is absorbed and potatoes are cooked through, about 10 min. Stir in baby spinach and paneer. Cook until warmed through, 1 to 2 min.
- DIVIDE rice among 4 bowls. Top each serving with paneer mixture and 1/4 cup plain Greek yogurt.
Secret ingredient
Paneer is a mild-flavoured fresh cheese commonly used in Indian cuisine. It has a similar texture to extra-firm tofu.
Nutrition (per serving)
- Calories
- 490,
- Protein
- 28 g,
- Carbohydrates
- 37 g,
- Fat
- 28 g,
- Fibre
- 6 g,
- Sodium
- 631 mg.
- Excellent source of
- Vitamin A