Spinach Rice with Paneer & Vegetables

Steps

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1. 1
   Place rice in a strainer over a bowl and wash thoroughly with water, repeating 3-4 times until the water runs clear. After washing, add fresh water and let the rice soak while you prepare the other components.
   ▶ ≈1:12
2. 2
   Prepare two bowls: one with ice-cold water and another for blanching spinach. Add 150g fresh spinach to a bowl, sprinkle salt, and pour hot water over it. Blanch for 15-20 seconds only, then immediately transfer to ice-cold water to stop cooking. Once cooled, squeeze lightly to remove excess water and transfer to a blender jar.
   ▶ ≈1:56
3. 3
   Add 10-12 mint leaves, a handful of fresh coriander, 2 green chillies, 1 inch ginger, 4-5 garlic cloves, a splash of water and an ice cube to the blender. Grind into a fine, smooth spinach purée. Transfer to a bowl and refrigerate to maintain the vibrant colour.
   ▶ ≈2:35
4. 4
   Prepare the vegetables. Slice 1 medium onion thinly. Remove the sides and bottom of 1 medium capsicum to separate the core, cut into strips and then dice. Peel 1 medium carrot, halve lengthwise, cut into planks then sticks, then dice. Add 1/3 cup sweet corn. You can substitute with vegetables of your choice.
   ▶ ≈3:13
5. 5
   Prepare roasted tomato salsa: place 3 tomatoes on a roasting rack directly over flame and roast until well charred on all sides. Transfer to a bowl, cover and let steam for 3-4 minutes. Rinse the tomatoes under ice-cold water to remove the burnt skin. Trim and quarter the tomatoes, transfer to a chopper, add one small onion (quartered) and all remaining salsa ingredients with olive oil. Coarsely chop to achieve a chunky salsa texture.
   ▶ ≈4:08
6. 6
   In a wide flat-bottomed pan or large vessel, add 1 tbsp oil and heat well. Once hot, add 1 tsp cumin seeds and let them crackle. Add the sliced onions and cook until light golden brown. Stir in the carrots and cook for 2-3 minutes, then add the capsicum and sweet corn. Add a pinch of red chilli flakes, salt to taste and a pinch of sugar. Stir well and cook for another minute.
   ▶ ≈5:32
7. 7
   Add the prepared spinach purée and stir well. Cook for 2-3 minutes on medium heat until the purée slightly reduces. Add 3 cups of hot water and mix again. Taste and adjust salt if required.
   ▶ ≈6:50
8. 8
   Drain the soaked rice and gently add it to the pan. Stir lightly 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. Cover and rest for at least 15 minutes for the rice grains to set and flavours to fully develop.
   ▶ ≈8:01
9. 9
   While the rice is resting, prepare the paneer. Heat a non-stick pan and add 2 tsp olive oil. Place a 200g paneer slab in the pan and season the top with salt and freshly cracked black pepper. Pan-grill until golden brown on both sides. You may optionally add garlic, ginger-garlic paste or marinating flavours if desired. Transfer to a plate, let it rest for a couple of minutes, then cut as required.
   ▶ ≈10:03
10. 10
    Once the rice has finished resting, gently fold it together with light hands to keep the grains intact. Plate the spinach rice and serve hot with roasted tomato salsa and grilled paneer.
    ▶ ≈11:01