• Highlights Anmol Rice Bran Oil: Anmol’s high smoke point allows for beautifully browned paneer and vibrant green spinach.

Ingredients:

For Palak Paneer:

• 1 lb Paneer, cubed
• 1 bunch Spinach, washed and chopped
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 1 tsp Green Chilli Paste (adjust to spice preference)
• 1 tsp Cumin Seeds
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 can (14 oz) Coconut Milk
• Salt to taste
• 2 Tbsp Anmol Rice Bran Oil
• Cilantro for garnish (optional)

For Jeera Rice:

• 1 cup Basmati Rice
• 1 1/2 cups Water
• 1 tsp Cumin Seeds
• 1 tsp Ghee (or 1 Tbsp Anmol Rice Bran Oil)
• Salt to taste

Instructions:

For Palak Paneer:

1. Heat 1 Tbsp Anmol Rice Bran Oil in a pan over medium heat. Add cumin seeds and cook until they splutter.
2. Add chopped onions and cook until softened. Then, add garlic and ginger, cook for another minute.
3. Add green chilli paste and cook for 30 seconds.
4. Add chopped spinach and cook until wilted.
5. Add coriander powder, garam masala powder, and turmeric powder. Stir and cook for 30 seconds.
6. Pour in coconut milk and bring to a simmer. Season with salt to taste.
7. Gently add cubed paneer and simmer for a few minutes to heat through.
8. Garnish with chopped cilantro (optional) and serve hot.

For Jeera Rice:

1. Rinse the rice in water.
2. Heat ghee (or Anmol Rice Bran Oil) in a separate pot over medium heat. Add cumin seeds and cook until they splutter.
3. Add rinsed rice and stir to coat with ghee/oil.
4. Pour in water and season with salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked through and fluffy.

Serve: Enjoy the Palak Paneer with a side of hot Jeera Rice.