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1. Rinse the basmati rice under cold water until the water runs clear. Combine with 1.75 cups of cold water and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 12 minutes. Remove from heat and let steam, covered, for 5 more minutes, then fluff with a fork.
1 cup Basmati rice,
1 tsp Salt
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2. Combine fresh mint leaves, fresh coriander, Greek yogurt, the juice of the lemon, green chili, ginger, and a pinch of salt in a blender or food processor. Blitz until completely smooth and a vibrant green. Taste and adjust salt and lemon juice as needed. Refrigerate until serving.
1 tsp Salt,
0.5 cup Fresh mint leaves,
1 cup Fresh coriander (cilantro),
0.5 cup Greek yogurt,
1 piece Lemon,
1 piece Green chili,
1 piece Ginger
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3. Cut the paneer into 2 cm cubes. In a bowl, toss the paneer with ground cumin, ground coriander, turmeric powder, chili powder, a pinch of salt, and olive oil until evenly coated.
200 g Paneer,
0.5 tsp Ground cumin,
0.5 tsp Ground coriander,
0.2 tsp Turmeric powder,
0.2 tsp Chili powder,
1 tsp Salt,
1 tbsp Olive oil
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4. Heat the ghee in a wide non-stick or cast iron skillet over medium-high heat. Add cumin seeds and let them sizzle for 20 seconds until fragrant. Add the minced garlic and cook for 30 seconds until golden. Add the marinated paneer cubes in a single layer and sear undisturbed for 2 minutes per side until deep golden brown all over. Remove the paneer and set aside.
200 g Paneer,
2 tbsp Ghee,
0.5 tsp Cumin seeds,
2 clove Garlic cloves
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5. In the same pan over medium-high heat, add the sliced red bell pepper and julienned carrot. Stir-fry for 3-4 minutes until just tender but still crisp. Add the baby spinach and toss for 1 minute until wilted. Sprinkle over the garam masala, toss to combine, and remove from heat.
1 piece Red bell pepper,
1 piece Carrot,
1 cup Baby spinach,
0.2 tsp Garam masala
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6. Divide the fluffy basmati rice between two bowls. Top with the stir-fried vegetables and golden paneer cubes. Drizzle generously with the mint-coriander yogurt sauce and serve immediately, with any remaining sauce on the side.
By mansi