Palak Paneer with Cumin Rice

• 130 g paneer, cut into 2 cm cubes — Plain paneer cheese
• 90 g, very finely chopped — Raw baby spinach
• 50 g dry basmati rice, rinsed — Dry basmati rice
• 80 g canned tomatoes — No-salt-added canned tomatoes
• 40 g — Plain nonfat Greek yogurt
• 50 g, finely diced — Raw yellow onion
• 4 g, finely grated — Raw garlic
• 4 g, finely grated — Fresh ginger root
• 1.2 g (about 1/2 tsp) — Ground cumin
• 1 g (about 1/2 tsp) — Garam masala
• 0.3 g (about 1/8 tsp) — Ground turmeric
• 4.5 g (1 tsp) — Avocado oil
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Cook the cumin riceAdd rinsed rice, half the cumin, 0.2 g salt, and 95 g water to a small saucepan. Bring to a boil, cover.Look for: This cooking stage is complete and the food is ready for the next action.
2. 2Simmer on low for 12 minutesSimmer on low for 12 minutes, then rest covered for 5 minutes; start the paneer step as soon as the rice is covered.17 minLook for: Rice is tender and fluffy with separate grains and no liquid below it.Safety: Keep the lid closed during simmering and lift it away from your face.
3. 3Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
4. 4Brown the paneer and aromaticsWhile the rice simmers in its separate saucepan, heat oil in a skillet over medium-high. Brown paneer for 4 minutes, turning once, and transfer to a clean plate. Cook onion for 3 minutes, then add garlic, ginger, remaining cumin, garam masala, turmeric, and remaining salt for 30 seconds.7 min 30 secLook for: Paneer has golden faces, onion is translucent, and spices smell fragrant without scorching.Safety: Keep the skillet handle inward and reduce heat if spices darken.
5. 5Simmer the palak paneerAdd tomatoes and spinach with 30 g water, cover, and cook 4 minutes. Uncover.4 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Bring the spinach sauce to a full simmer, keep yogurt below a boil, and refrigerate leftovers within 2 hours.
6. 6Stir in paneer for 2 minutesStir in paneer for 2 minutes, remove from heat, fold in yogurt, and serve with rice.3 minLook for: Spinach is completely tender and sauce-like, paneer is hot, and the creamy sauce clings to each cube.