Saag Paneer & Yellow Rice

Prep: 15 mins

Prep: 15 mins

Cook: 35 Mins

Cook: 35 Mins

Total Time: 50 mins

Total Time: 50 mins

Yield: 4 Servings

Yield: 4 Servings

INGREDIENTS:

  • 8 cups Spinach, roughly chopped
  • 4 cups Mustard greens, roughly chopped
  • 12 oz Paneer, cut into cubes
  • 1 medium Yellow onion, finely diced
  • 5 cloves Garlic, minced
  • 1 tbsp Ginger, grated
  • 1 Green chili, finely minced
  • 1 medium Tomato, finely chopped
  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam masala
  • 1 tsp Kasuri methi (dried fenugreek leaves)
  • 2 tbsp Heavy cream
  • Salt, to taste

For the Yellow Rice:

  • 2 1/4 cups Daawat Ultima Basmati Rice
  • 2 1/4 cups Water
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 1 tsp Salt

For Garnish:

  • Heavy cream, for swirling on top

Cook:

  1. Bring a large pot of water mixed with 1 tbsp salt to a boil. Add the spinach and mustard greens and blanch for 2–3 minutes until wilted and bright green. Transfer immediately to ice water, then drain well. Pulse in a blender or food processor until mostly fine, but not smooth, adding a splash of water if needed, then set aside.
  2. Heat ghee in a large skillet over medium heat. Add the paneer cubes and lightly sear until golden on a few sides. Remove and set aside.
  3. In the same pan, add cumin seeds and diced onion. Cook for 6–8 minutes until softened and lightly golden. Stir in garlic, ginger, and green chili and cook for 1 minute until aromatic.
  4. Add tomato, coriander, ground cumin, turmeric, and salt. Cook until the tomatoes break down, and the mixture thickens and turns glossy.
  5. Stir the blended greens into the pan and cook gently for 8–10 minutes, allowing the flavors to deepen and the greens to mellow. Crush the kasuri methi between your palms and stir it in along with garam masala.
  6. Fold the paneer into the saag and simmer gently for another 2–3 minutes until warmed through. Stir in heavy cream and adjust salt to taste. Keep warm over low heat. Now on to the rice. 
  7. Rinse the basmati rice until the water runs clear. Soak for 20 minutes, then drain.
  8. Heat ghee in a saucepan over medium heat. Add cumin seeds and let them crackle for 20–30 seconds until fragrant. Stir in turmeric, then add the drained rice and gently toast for 1 minute.
  9. Pour in water and salt, bring to a boil, then reduce the heat to low, cover, and cook for 12 minutes until fluffy. Let rest off heat for 5 minutes before fluffing with a fork.
  10. Plate the saag paneer in a shallow bowl with the turmeric rice nestled alongside. Finish with a swirl of cream, cilantro, and sliced green chilies for color and contrast.