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Wash the Basmati rice thoroughly under cold running water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 30 minutes. Drain well before use.

While the rice is soaking, prepare the vegetables. Thinly slice the onion, dice the carrots, and dice the green bell pepper.

Bring a pot of water to a boil. Place the fresh spinach in a heatproof bowl. Once the water is boiling, pour it over the spinach until fully submerged. Let it sit for 1 minute to blanch.

Immediately after blanching, transfer the spinach to a bowl of ice-cold water to shock it and stop the cooking process. This helps preserve its vibrant green color. Drain the spinach well, squeezing out any excess water.

In a blender, combine the blanched and drained spinach, fresh mint leaves, fresh cilantro, green chilies, ginger, and garlic. Add 1/4 cup of water if needed to help blend. Process until you have a smooth, bright green purée.

Heat 2 tablespoons of vegetable oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 15-30 seconds until fragrant.

Add the sliced onion to the pot and sauté, stirring occasionally, until they turn golden brown, about 5-7 minutes.

Add the diced carrots, diced green bell pepper, and sweet corn to the pot. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.

Stir in the prepared spinach purée and 1 1/2 teaspoons of salt. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.

Carefully pour 3 cups of hot water into the pot. Bring the mixture to a gentle boil.

Add the drained soaked rice to the pot. Stir lightly to combine all ingredients. Cover the pot with a tight-fitting lid (you can place a clean dish towel under the lid for a tighter seal). Reduce the heat to low and cook for 12-15 minutes, or until all the water is absorbed and the rice is tender.

While the rice is cooking, prepare the paneer. Cut the paneer block into 1/2-inch cubes. Season the paneer cubes with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the seasoned paneer cubes and cook, turning occasionally, until lightly browned on all sides, about 4-6 minutes.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, gently fluff the rice with a fork or spatula.

Serve the spinach rice in individual bowls. Top with the cooked paneer cubes, a few lemon wedges, and a sprinkle of fresh chopped cilantro. Serve immediately with a side of roasted tomato salsa.


Wash the Basmati rice thoroughly under cold running water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 30 minutes. Drain well before use.

While the rice is soaking, prepare the vegetables. Thinly slice the onion, dice the carrots, and dice the green bell pepper.

Bring a pot of water to a boil. Place the fresh spinach in a heatproof bowl. Once the water is boiling, pour it over the spinach until fully submerged. Let it sit for 1 minute to blanch.

Immediately after blanching, transfer the spinach to a bowl of ice-cold water to shock it and stop the cooking process. This helps preserve its vibrant green color. Drain the spinach well, squeezing out any excess water.

In a blender, combine the blanched and drained spinach, fresh mint leaves, fresh cilantro, green chilies, ginger, and garlic. Add 1/4 cup of water if needed to help blend. Process until you have a smooth, bright green purée.

Heat 2 tablespoons of vegetable oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 15-30 seconds until fragrant.

Add the sliced onion to the pot and sauté, stirring occasionally, until they turn golden brown, about 5-7 minutes.

Add the diced carrots, diced green bell pepper, and sweet corn to the pot. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.

Stir in the prepared spinach purée and 1 1/2 teaspoons of salt. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.

Carefully pour 3 cups of hot water into the pot. Bring the mixture to a gentle boil.

Add the drained soaked rice to the pot. Stir lightly to combine all ingredients. Cover the pot with a tight-fitting lid (you can place a clean dish towel under the lid for a tighter seal). Reduce the heat to low and cook for 12-15 minutes, or until all the water is absorbed and the rice is tender.

While the rice is cooking, prepare the paneer. Cut the paneer block into 1/2-inch cubes. Season the paneer cubes with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the seasoned paneer cubes and cook, turning occasionally, until lightly browned on all sides, about 4-6 minutes.

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, gently fluff the rice with a fork or spatula.

Serve the spinach rice in individual bowls. Top with the cooked paneer cubes, a few lemon wedges, and a sprinkle of fresh chopped cilantro. Serve immediately with a side of roasted tomato salsa.
