Indian Palak Paneer with Cumin Rice

Ingredients

• 1 pound fresh spinach, washed and chopped
• 8 ounces paneer, cubed
• 2 tablespoons ghee
• 1 cup onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 teaspoons cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cup heavy cream
• salt salt

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• salt salt

Method

1. 01
   Blanch the spinach in boiling water for 2-3 minutes, then transfer to ice-cold water. Drain and blend to a smooth paste.
2. 02
   Heat 2 tablespoons of ghee in a pan. Add cumin seeds and let them splutter.
3. 03
   Add the finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes.
4. 04
   Mix in the turmeric powder, red chili powder, and garam masala. Cook for another minute.
5. 05
   Add the spinach paste and salt. Cook for 5-7 minutes on medium heat.
6. 06
   Stir in the cream and paneer cubes. Simmer for another 5 minutes.
7. 07
   For the rice, heat 1 tablespoon of ghee in a pot. Add cumin seeds and let them splutter.
8. 08
   Add the rinsed rice and sauté for 2 minutes. Pour in 2 cups of water and add salt to taste.
9. 09
   Bring to a boil, then cover and simmer on low heat for 15 minutes or until the water is absorbed and the rice is cooked.
10. 10
    Fluff the rice with a fork and serve hot with palak paneer.