Mutter Paneer and Jeera Rice

Name: Mutter Paneer and Jeera Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 0.5 cup basmati rice (uncooked); 1 teaspoon olive oil; 0.5 teaspoon cumin seeds; 1 tablespoon ghee or unsalted butter; 0.5 yellow onion (finely chopped); 1 teaspoon fresh ginger (minced); 1 teaspoon garlic (minced); 0.75 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.25 teaspoon ground turmeric; 0.25 teaspoon red chili powder; 0.5 cup canned crushed tomatoes; 0.25 cup water or vegetable broth; 4 ounce paneer (cubed); 0.5 cup frozen green peas; 0.5 teaspoon garam masala; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup mixed green salad; 1 tablespoon vinaigrette dressing; 1 tablespoon fresh cilantro (chopped)

A classic Indian dish featuring soft paneer cheese and green peas in a spicy, flavorful tomato-based gravy, served with aromatic cumin-infused basmati rice and a crisp green salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 1
Cuisine: Indian
Difficulty: Medium
Cost: $5.39/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

0.5 cup basmati rice (uncooked)
1 teaspoon olive oil
0.5 teaspoon cumin seeds
1 tablespoon ghee or unsalted butter
0.5 yellow onion (finely chopped)
1 teaspoon fresh ginger (minced)
1 teaspoon garlic (minced)
0.75 teaspoon ground coriander
0.5 teaspoon ground cumin
0.25 teaspoon ground turmeric
0.25 teaspoon red chili powder
0.5 cup canned crushed tomatoes
0.25 cup water or vegetable broth
4 ounce paneer (cubed)
0.5 cup frozen green peas
0.5 teaspoon garam masala
0.75 teaspoon salt
0.25 teaspoon black pepper
0.5 cup mixed green salad
1 tablespoon vinaigrette dressing
1 tablespoon fresh cilantro (chopped)

Instructions

For the Jeera Rice: Rinse 1/2 cup basmati rice thoroughly. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant. Add the rinsed rice and stir for 1 minute. Add 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Let stand, covered, for 5 minutes, then fluff.
For the Mutter Paneer: Heat 1 tablespoon ghee or unsalted butter in a medium pot or deep skillet over medium heat. Add 1/2 each yellow onion and cook until softened and lightly golden, about 6-8 minutes.
Add 1 teaspoon minced fresh ginger and 1 teaspoon minced garlic. Cook for 1 minute until fragrant.
Stir in 3/4 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon ground turmeric, and 1/4 teaspoon red chili powder. Cook for 30 seconds, stirring constantly.
Add 1/2 cup canned crushed tomatoes and 1/4 cup water or vegetable broth. Bring to a gentle simmer, cover, and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in 4 ounces cubed paneer and 1/2 cup frozen green peas. Add 1/2 teaspoon garam masala. Continue to simmer gently for 5-7 minutes, until the paneer is heated through and peas are tender.
Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
Toss 1/2 cup mixed green salad with 1 tablespoon vinaigrette dressing.
Serve Mutter Paneer hot with the Jeera Rice and a side of mixed green salad. Garnish with 1 tablespoon chopped fresh cilantro, if desired.

Notes

You can pan-fry the paneer cubes briefly before adding to the curry for a slightly firmer texture. This dish holds well and reheats nicely.

Nutrition (per serving)

Calories: 760
Protein: 34.2 g
Carbohydrates: 70.8 g
Fat: 37.9 g
Fiber: 10.5 g
Sodium: 1450 mg
Saturated Fat: 21.2 g
Sugar: 10.3 g
Cholesterol: 78 mg