Indian Cheese and Vegetable Masala Rice

A delicious and aromatic Indian-style rice dish with a medley of vegetables, paneer cheese, and spices, perfect for a quick gourmet lunch.

Total time: 30 min

Servings: 4

Calories: 460 per serving

Protein: 15g | Carbs: 65g | Fat: 18g

Ingredients

• 1 cup Basmati rice
• 200g Paneer cheese, cubed
• 1 cup Milk
• 2 tbsp Butter
• 2 medium Tomatoes, diced
• 1 large Potato, diced
• 1 cup Broccoli florets
• 1 large Carrot, diced
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 tsp Salt
• 1 tsp Garam Masala
• 1/2 tsp Red Chili powder
• 1 tbsp All-purpose Flour
• 4 slices Bread, toasted and cut into croutons
• 1/4 cup Cilantro, chopped

Instructions

1. Wash the Basmati rice under cold water until the water runs clear. Soak it in water for about 15 minutes then drain.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the paneer cheese cubes and sauté until golden brown on all sides, then remove and set aside.
3. In the same skillet, add the remaining butter. Add the chopped onion and sauté until translucent, about 3 minutes.
4. Add minced garlic and grated ginger to the skillet and sauté for an additional 1 minute until fragrant.
5. Add diced potato and carrot to the skillet and cook for 2-3 minutes. Stir in the diced tomatoes and broccoli florets.
6. Sprinkle the flour over the vegetables and stir gently to coat. Cook for 1 minute, then slowly add milk, stirring continuously to form a light sauce.
7. Stir in the garam masala, red chili powder, and salt. Add the soaked and drained rice to the skillet, mixing well to combine with the vegetables and sauce.
8. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the rice is cooked and liquid is absorbed.
9. Gently fold in the sautéed paneer and garnish with cilantro and croutons before serving.