This dish works very well as a make ahead dish – the flavours intensify and become more layered after sitting overnight in the fridge.
Cilantro Rice with Paneer and Peas – A Fragrant Side Dish
Ingredients
- 200 g of paneer chopped into 1cm cubes
- ¼ tsp chili powder
- ¼ tsp ground cumin
- 3 tbsp of vegetable oil divided
- 1 cup of uncooked basmati rice
- ½ tsp curry powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 inch piece of fresh ginger, grated
- 2 cloves of fresh garlic, crushed
- ½ a white onion cut into half moons (you can dice the onion if it’s easier)
- 1 cup of fresh or frozen green peas
- ½ bunch of cilantro roughly chopped (about ⅔ cup loosely packed)
Directions
- Cook the basmati rice as per your rice cooker’s instructions or add it to a medium sized saucepan with 2 cups of water and bring it to a boil. Then let it simmer over low heat until the water is completely absorbed (about 20 minutes). Fluff with a fork.
- While rice is cooking, heat a large skillet to medium high heat with 2 tbsp of vegetable oil
- In a small boil, combine the pieces of paneer with the remaining 1 tbsp of vegetable oil and the cumin and chili powder until well combined and the paneer is evenly coated.
- When the skillet is hot, add the paneer mixture (you can test the heat with one piece of paneer – toss it in and if it sizzles the pan is hot enough). Cook the paneer until the sides are a crispy golden brown.
- Lower the pan heat to medium-low and add in the curry powder, salt, pepper, garlic, ginger and onions. Stir constantly until spices become fragrant and onion becomes translucent
- Add in the peas and stir until cooked.
- By this time your rice should be cooked. Add it into the skillet and mix into the paneer mixture along with ⅔rd of the chopped cilantro. Heat until the cilantro is a bright green and slightly softened and the rice is well combined.
- Top with the remaining cilantro before serving
