Creamy Cauliflower Paneer with Spinach Rice Bowl
Creamy Cauliflower Paneer with Spinach Rice Bowl
This recipe is inspired by a dish my sister made years ago. I still remember how finger-licking good that cauliflower curry was. Looking back, I wanted to recreate those flavors and turn it into a complete, wholesome meal. I improvised a little and made this comforting rice bowl.I’ve paired mildly spiced spinach rice with a light, creamy cauliflower gravy made with paneer, green peas, and carrots. The milk-based gravy is smooth and pourable, perfect for serving overrice without feeling heavy. Made with simple ingredients, gentle spices, and home-style comfort, this one-bowl meal is nourishing, satisfying, and easy to enjoy any time. A Comforting & Balanced One-Bowl Meal
Ingredients
For Spinach Rice
- 1 cup basmati or long-grain rice
- 1 cup chopped spinach
- 2 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp asafetida
- 2 whole dry red chilies
- 1 tsp of salt
- 2 cups of water
Ingredients for Creamy Cauliflower with Paneer
- 2 cups bite-size cauliflower florets
- ½ cup green peas
- ½ cup thinly sliced carrots
- 1 cup paneer cut into ½-inch squares
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafetida
- ⅛ teaspoon black pepper
- 1 teaspoon grated ginger
- 1 green chili slit lengthwise
- 1 tsp of salt
- 3½ cups milk
- 1 tbsp corn starch
For Garneshing
- ½ teaspoon garam masala
- 2 tbsp of finely chopped cilantro
- 2 tbsp lemon juice
Instructions
Method: How to Cook Rice
- Wash and soak the rice for 20 minutes. Drain and set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them crackle.
- Add asafetida, dry red chilies, and black pepper. Stir for a few seconds until it is aromatic.
- Add chopped spinach and cook for 1 to 2 minutes until it wilts and blends with the spices.
- Add drained rice, salt, and water. Mix gently.
- Bring to a boil, then cover and cook on low heat until the rice is soft and water is absorbed. This should take about 13 to 15 minutes.
- Turn off the heat and let it rest for 5 minutes. Fluff gently with a fork and serve warm.
Method for Creamy Cauliflower with Paneer
- Heat 2 tbsp oil in a pan over medium heat.
- Add paneer pieces and lightly sauté for about 1 minute until they pick up a little color. Do not overcook. Remove and set aside.
- In the same pan, add cumin seeds and let them sizzle.
- Add asafetida, black pepper, grated ginger, and slit green chili. Sauté for a few seconds.
- Add cauliflower florets, peas, and carrots. Cook for 2 to 3 minutes, stirring occasionally.
- Gently add the sautéed paneer and toss to coat with spices.
- In a separate bowl, whisk ½ cup milk with cornstarch until smooth. Set aside.
- Slowly pour the remaining milk into the pan, stirring continuously.
- Add salt and cook on low heat, stirring occasionally.
- After about 10 minutes, add the cornstarch mixture and stir gently.
- Cook until the cauliflower is tender and the gravy thickens slightly. The gravy should be pourable and will thicken more as it rests.
- Turn off the heat and add garam masala. Mix gently.
- Garnish with chopped cilantro and lemon juice.
Notes
paneer gravy over the top.
cilantro for aroma and color.
Enjoy it warm for the best comfort and flavor.
Tried this recipe?Let us know how it was!
