Name: Saag Paneer Kedgeree Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 cups water; 1 tbsp ghee; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 tsp grated ginger; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/4 tsp red chili powder; 1 cup frozen peas; 200g paneer, cubed; 2 cups spinach, chopped; Salt to taste; Fresh cilantro, chopped (for garnish)

How To Make Saag Paneer Kedgeree

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 cup basmati rice
2 cups water
1 tbsp ghee
1 onion, finely chopped
2 cloves of garlic, minced
1 tsp grated ginger
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp red chili powder
1 cup frozen peas
200g paneer, cubed
2 cups spinach, chopped
Salt to taste
Fresh cilantro, chopped (for garnish)

Instructions

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice, cover, and simmer for 12-15 minutes or until the rice is cooked. Fluff the rice with a fork and set aside.
In a large skillet, heat the ghee over medium heat. Add the chopped onions and cook until golden brown.
Add the minced garlic and grated ginger to the skillet and cook for another 1-2 minutes.
Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the skillet. Stir well to combine with the onions, garlic, and ginger.
Add the frozen peas to the skillet and cook for 2-3 minutes until they are warmed through.
Add the cubed paneer to the skillet and cook for an additional 3-4 minutes until the paneer is slightly golden.
Stir in the chopped spinach and cook until wilted.
Add the cooked basmati rice to the skillet and mix well to combine with the paneer and spinach. Season with salt to taste.
Garnish with fresh cilantro before serving.