For a 3 word round-up of this recipe I'd choose: warming, fragrant and satisfying.
Infusing the rice with cardamom might even convert you to enjoying brown rice if you wouldn't usually choose it over white. This makes it much easier to hit your 30g of recommended fibre per day!
If you've never cooked with paneer before, I'd describe it as a cross between halloumi and tofu. It is an Indian cheese with a gentle flavour which is much less salty than halloumi and a light texture similar to firm tofu.
It's amazing at absorbing and carrying flavours in a dish which makes it the perfect addition to curries.
Spinach & Paneer Curry with Cardamom Rice Recipe
6 cardamom pods
130g basmati rice
1 red onion
15g root ginger
1 tbsp garam masala
2 tsp ground cumin
11g veg stock
2 large tomatoes
80g natural yogurt
1.Crush the cardamom pods to break open and fry them in a man with a knob of butter for 1 minute.
2. Add the basmati to the cardamom butter for a further minute then pour in 300ml boiled water. Bring to the boil, then reduce and simmer for 10-15min until water has been absorbed. Remove until serving
3. Dice the red onion, peel and finely chop ginger. Mince the garlic and wash the spinach.
4. Chop the paneer into chunks and fry with a pinch of salt until golden brown on all sides - about 3 minutes. Set to one side until later.
5. Fry the red onion in olive oil over a medium heat. Once softened add garam masala, ground cumin, veg stock, garlic and ginger and cook for a few minutes.
6. Add the roughly chopped tomatoes, tomato paste and a pinch of sugar. Add 200ml boiling water and simmer for 5 minutes until thickened into a sauce.
7. Add washed spinach and wilt for a few minutes before adding the chunks of paneer.
8. It's now ready to serve with a dollop of cooling yogurt.
Tip: Remember to remove the cardamom pods when you find them, don't eat these!
Thanks for checking out this recipe for Spinach and Paneer Curry with Cardamom Rice. Let me know on Instagram if you give it a go!
Nutrition Upon Tyne