Spinach Rice with Paneer & Vegetables | Tomato Salsa Recipe | वेज पनीर पालक राइस | Chef Sanjyot Keer

Spinach Rice with veggies & Paneer, one-pot, simple, wholesome and packed with flavour 💚

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Spinach Rice with Veggies & Paneer
Prep time: 25–30 minutes
Cooking time: 25–30 minutes
Serves: 4
Ingredients:
Washing & Soaking
BASMATI RICE | बासमती चावल 1.5 CUPS
WATER | पानी AS REQUIRED
Spinach Puree
SPINACH | पालक 150 GRAMS
SALT | नमक A LARGE PINCH
HOT WATER | गरम पानी AS REQUIRED
MINT | पुदीना 10–12 LEAVES
FRESH CORIANDER | हरा धनिया A HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
GINGER | अदरक 1 INCH
GARLIC | लहसुन 4–5 CLOVES
WATER | पानी A SPLASH
ICE CUBE | बर्फ AS REQUIRED
Veggies Prep
ONION | प्याज़ 1 MEDIUM SIZED
CAPSICUM | शिमला मिर्च 1 MEDIUM SIZED
CARROT | गाजर 1 MEDIUM SIZED
SWEET CORN | स्वीट कॉर्न 1/3 CUP
Spinach Rice
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1 TSP
HOT WATER | गरम पानी A SPLASH
RED CHILLI FLAKES | रेड चिली फ्लेक्स A PINCH
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
HOT WATER | गरम पानी 3 CUPS
SALT | नमक IF REQUIRED
Paneer (Optional)
OLIVE OIL | ऑलिव ऑयल 2 TSP
PANEER | पनीर 200 GRAMS
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च TO TASTE
Method:
Place a strainer over a bowl, add the rice, and wash it thoroughly until the water runs clear. Once washed, add fresh water and let the rice soak while you prepare the remaining components.
Next, prepare the spinach purée. Keep two bowls ready, one with ice-cold water and the other for blanching the spinach. Add the spinach to the bowl, sprinkle salt, and pour hot water over it. Blanch the spinach for 15–20 seconds only.
Immediately transfer the spinach to the ice-cold water to stop further cooking and preserve the colour.
Once cooled, squeeze lightly to remove excess water and transfer it to a mixer jar.
Add remind ingredients of the puree, a splash of water, and an ice cube. Grind into a fine, smooth purée. Transfer the purée to a bowl and keep it refrigerated so the colour stays vibrant.
Now prepare the vegetables.
Next, prep all the veggies & keep them aside.
Heat a flat pan or wide vessel on medium–high flame. Add oil and let it heat well.
Add cumin seeds and allow them to crackle. Add the sliced onions and cook until they turn light golden brown.
Add the carrots and stir well. Cook for 2–3 minutes, then add the capsicum and sweet corn. Add red chilli flakes, salt, and sugar, and cook for another minute.
Add the spinach purée and stir well. Cook for a couple of minutes, then add hot water and mix again. Taste and adjust salt if required.
Drain the soaked rice and add it to the pan. Stir gently to distribute the rice evenly.
Tie a clean cloth around the lid, cover the pan, and cook on the lowest flame for 12 minutes.
After 12 minutes, check by inserting a spoon. Once the rice is cooked and no water remains at the bottom, switch off the flame and let it rest for at least 15 minutes.
For the optional paneer, heat a non-stick pan and add olive oil. Place the paneer slab on the plate, season with salt and black pepper, and pan grill until golden brown on both sides. Transfer to a plate, let it rest for a couple of minutes, then cut as required.
Serve the spinach rice hot with roasted tomato salsa and grilled paneer.
Spinach Rice with Veggies and Paneer is ready, serve hot and pair it with the Roasted Tomato Salsa.

Roasted Tomato Salsa
Ingredients:
TOMATO | टमाटर 3 NOS.
ONION | प्याज़ 1 SMALL SIZED
GARLIC | लहसुन 4 CLOVES
GREEN CHILLI | हरी मिर्च 2 NOS.
FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL
FRESH CORIANDER | हरा धनिया A HANDFUL
LEMON JUICE | नींबू का रस OF 1/2 LEMON
SALT | नमक TO TASTE
CUMIN POWDER | जीरा पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
OLIVE OIL | ऑलिव ऑयल 1 TBSP
Method:
For the roasted tomato salsa, place a roasting rack directly on high flame and roast the tomatoes until they are well charred from all sides. Transfer them to a bowl, cover, and allow them to steam for 3–4 minutes.
Once done, rinse the tomatoes under ice-cold water to remove the burnt skin. Trim the eyes and cut the tomatoes into quarters. Transfer them to an electric chopper. Roughly cut the onion into quarters and add it along with all the remaining ingredients and olive oil. Coarsely chop to make a chunky salsa.
Your Roasted Tomato Salsa is ready.

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Intro 0:00
Washing & Soaking Rice 1:15
Spinach Puree 1:56
Vegetable Prep 3:10
Roasted Tomato Salsa 4:07
Spinach Rice Cooking 5:35
How to check the Rice 9:01
Tips for perfectly cooked Rice 9:25
Cooking Paneer 10:09
Plating 11:06
Outro 13:37