Spring onion rice with Paneer curry + stir-fried veggies

Ingredients

• •For spring onion rice
• •Cooked Basmati or Brown Rice: 2 cups (approx. 260 g cooked, cooled)
• •Spring onions (scallions): 1 cup (whites and greens separated, finely sliced)
• •Garlic: 2 cloves (finely minced)
• •Oil: 1 tsp
• •Black pepper powder: ¼ tsp
• •Salt: ½ tsp (or to taste)
• •For paneer curry
• •Paneer : 120 g
• •Onion: 1 medium (finely chopped)
• •Tomatoes: 2 medium (pureed, approx. 120 g)
• •Ginger-garlic paste: 1 tbsp
• •Cashew nuts: 6–8 pieces (soaked in warm water and blended with 2 tbsp water into a smooth paste)
• •Oil: 1 tsp (5 ml)
• •Whole spices: 1 bay leaf, 1 green cardamom, ½ inch cinnamon stick
• •Spice powders: ½ tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp kasuri methi (crushed)
• •Salt: ¾ tsp (to taste)
• •Water: ¾ cup
• •For stir fried veggies :
• •Mixed crunchy vegetables: 1.5 cups (French beans, diced carrots, broccoli, and sliced bell peppers)
• •Garlic: 3 cloves (thinly sliced)
• •Oil: 1 tsp (5 ml)
• •Mixed dried herbs / oregano: ½ tsp
• •Crushed black pepper & salt: to taste

Method

1. 1

   For paneer curry

2. 2

   Heat 1 tsp oil in a pan; add bay leaf, cardamom, and cinnamon. Add chopped onions and sautee until golden brown.

3. 3

   Add ginger-garlic paste and sautee for 1 minute until fragrant.

4. 4

   Pour in the tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until the puree thickens and reduces.

5. 5

   Stir in the cashew paste and cook on low heat for 2 minutes.

6. 6

   Gently fold in the paneer cubes, garam masala, and crushed kasuri methi. Simmer on low for another 2–3 minutes so paneer absorbs the flavor without becoming rubbery. Remove from heat.

7. 7

   Stir fry vegetables

8. 8

   Heat 1 tsp oil in pan. Add the sliced garlic and toss for 30 seconds until fragrant.

9. 9

   Add the beans, carrots, broccoli, and bell peppers. Stir-fry rapidly over high heat for 3–4 minutes to keep them crisp-tender.

10. 10

    Season with salt, crushed black pepper, and dried herbs. Remove immediately from the hot pan to prevent overcooking.

11. 11

    Assemble the spring rice

12. 12

    In a pan, heat 1 tsp oil over medium-high heat. Add minced garlic and the white parts of the spring onion. Sautee for 1 minute.

13. 13

    Add the cooled cooked rice, black pepper, and salt. Toss gently using a folding motion to coat the grains without breaking them.

14. 14

    Fold in the sliced green spring onion tops, toss for 30 seconds to retain bright color and crunch, and take off the heat.

15. 15

    Plating: Portion 1 cup of spring onion rice onto each plate, accompanied by half of the warm paneer curry and a side of crunchy stir-fried vegetables.