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Herbed Paneer and Turmeric Rice Recipe

Herbed Paneer and Turmeric Rice recipe


This is a yummy dish with golden paneer cheese and rice. The rice is yellow because it has a spice called turmeric. We add green spinach and peas to make it healthy. It's a little spicy and very tasty!


400 g Paneer
1 Green Chilli
2 Garlic Cloves
1 tsp Grated Ginger
200 g Spinach
120 ml Plain Yoghurt
2 Tsp Curry Powder
200 g Frozen Peas
1 Lime
2 Cups Basmati Rice
2 Tbsp Coconut Oil
1 Tsp Ground Turmeric
1 Tsp Cumin Seeds
Salt to taste


Cut the paneer into 2 cm cubes. Deseed and finely chop the green chilli. Peel and mince the garlic cloves. Grate the ginger.
In a large pan, heat 1 tbsp of coconut oil over medium heat. Add the paneer cubes and fry until golden on all sides, about 7-10 minutes. Remove the paneer and set aside.
In the same pan, add another tbsp of coconut oil. Add the cumin seeds and let them sizzle for a few seconds. Then add the garlic, ginger, and green chilli. Cook for 2-3 minutes until fragrant.
Stir in the curry powder and turmeric, cook for another minute.
Gradually add the spinach to the pan, allowing it to wilt. Then, mix in the frozen peas and cook until they are heated through, about 3-4 minutes.
Blend 100g of spinach with the yoghurt until smooth. Remove the pan from heat and stir in the spinach yoghurt mixture. Add the paneer back into the pan and season with salt and lime juice to taste.
Cook the basmati rice according to package instructions, adding a pinch of turmeric to the water for color.
Serve the herbed paneer over the turmeric rice with lime wedges on the side for squeezing.

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