Palak paneer with rice

Palak paneer with rice

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / people: 704 kcal
, Fat: 35 g
, Carbohydrate: 62 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g basmati rice
1 tbsp peanut oil
1 tsp salt
5 dl water


1 tbsp peanut oil
400 g paneer, cut into cubes


1 tbsp peanut oil
1 onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 cm ginger, coarsely chopped
1 red chilli, deseeded, roughly chopped
1 ½ tsp ground coriander seeds
1 ½ tsp ground cumin
½ tsp turmeric
¼ tsp chilli flakes
100 g leaf spinach
2 ½ dl water
½ tsp salt

To serve

50 g leaf spinach
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How it's done

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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.

Good to know
Tip: Serve with naan bread instead of rice.
Tip: Use frozen leaf spinach instead of fresh spinach.


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