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

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 💚 Shop our Kettle now 😍 Amazon: https://amzn.in/d/dp8WzaL Website: https://curaahome.com/products/beige-... 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. #YFL #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) 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