Marry Me Paneer with Turmeric Rice

Ingredients

• 225 g paneer (cubed into 60 small cubes)
• 2.5 cup boiling water (enough to submerge paneer)
• 2 tbsp oil (for the paneer gravy)
• 4 garlic (chopped)
• 2 green chilies (chopped)
• 0.33 cup sun-dried tomatoes (chopped; preferably in olive oil)
• 2 tbsp tomato paste
• 0.5 cup vegetable broth
• 1 cup coconut milk
• 0.25 cup whole milk
• 0.5 tsp oregano
• 1 tsp Kashmiri chili powder
• 0.5 tsp red chili powder
• 1 tsp dhaniya powder (coriander powder)
• salt (to taste)
• 1 cup baby spinach leaves
• 1 tbsp kasoori methi
• 0.5 tsp garam masala
• 0.25 cup fresh cilantro (or more)
• 0.5 tbsp butter (for the rice)
• 0.5 tbsp avocado oil (for the rice)
• 0.5 tsp turmeric powder
• 4 black peppercorns
• 2 green cardamoms
• 1 cup white basmati rice
• 1.5 cup water (for the rice)
• 0.5 tsp salt (for the rice; or more if needed)

Steps

1. 1

   Transfer the cubed paneer to a bowl and pour boiling water over it. Let it sit for 20 minutes to soften, then drain.

2. 2

   Heat 2 tablespoons of oil in a braiser or large pan over medium heat.

3. 3

   Add chopped garlic and green chilies to the oil and sauté for one minute until fragrant.

4. 4

   Add the chopped sun-dried tomatoes and tomato paste. Saute for about a minute.

5. 5

   Pour in the vegetable broth and cook for a couple of minutes until heated through.

6. 6

   Stir in the coconut milk and whole milk. Cook for about 3 minutes until the mixture is hot.

7. 7

   Add the Kashmiri chili powder, red chili powder, dhaniya (coriander) powder, oregano, and salt. Stir and cook for 1 minute.

8. 8

   Add the fresh baby spinach leaves and cook until wilted.

9. 9

   Fold in the drained, cubed paneer.

10. 10

    Finish by stirring in the garam masala and kasoori methi. Garnish with fresh cilantro and serve hot.

11. 11

    To make the Turmeric Rice: Wash and soak the basmati rice for 15 minutes, then drain.

12. 12

    Set an Instant Pot to 'Saute' mode. Add the butter and avocado oil.

13. 13

    Add the turmeric powder, black peppercorns, and green cardamoms. Saute for one minute.

14. 14

    Add the drained basmati rice and sauté for another minute to coat the grains.

15. 15

    Add 1 1/2 cups of water and salt. Stir to combine.

16. 16

    Close the Instant Pot lid and set to high pressure for 5 minutes. Allow for a natural pressure release before opening and serving.

Notes

For the best texture, use Gopi paneer and cube it small (about 60 cubes) so you get paneer in every bite. Soaking the paneer in boiling water is essential for a soft, creamy texture. You can find sun-dried tomatoes in olive oil at stores like Trader Joe's.

Nutrition per serving

• main
• vegetarian
• fusion
• paneer
• dinner
• Indian-Italian
• Instant Pot
• rice