Paneer Saagwala with Vegetable Raita

Paneer Saagwala with Vegetable Raita

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 20, 2015.
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Paneer saagwala with refreshing raita

Ingredients

RICE

  • 1 cup basmati rice
  • 1 1/2 cups water

VEGETABLE RAITA

  • 1 carrot
  • 1/2 Lebanese cucumber
  • 1/3 punnet cherry tomatoes
  • 1/4 chilli (optional)
  • 2 tablespoons mint leaves
  • 1 tablespoon finely diced red onion
  • 1/2 cup natural yoghurt

PANEER SAAGWALA

  • 150g paneer, diced 1cm
  • 500g saagwala sauce

TO SERVE

  • A few mint leaves
  • 2 tablespoons sliced almonds
  • A few slices chilli (optional)
  • 1/2 a lemon, cut into wedges

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. While rice is cooking, prepare raita; peel and grate carrot; finely dice cucumber; cut cherry tomatoes into quarters; finely chop chilli (if using, remove seeds for less heat); chop mint. Combine all with onion and yoghurt in a medium bowl. Season to taste with salt and pepper.
  3. When rice has five minutes steam time remaining, heat a drizzle of oil in a medium fry-pan on medium heat. Fry paneer for about 1 minute each side until golden brown. Reduce heat to low to medium and add saagwala sauce to heat through, 2–3 minutes.
  4. Place ¾ cup cooked rice on each plate and top with paneer saagwala. Dollop over raita and garnish with mint, almonds and chilli (if using). Squeeze over lemon juice just before eating.

Nutritional Information

Energy 2857 kj
683 kcal
Protein 28.1g
Carbohydrate 57.0g
Fat 38.9g