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Spanish Paneer Stew & Brown Rice

Name: Spanish Paneer Stew & Brown Rice
Total time: 2 min 48 s
Yield: 1
Ingredients: 1.25 cups Paneer; 1.75 glasses Water; 2 teaspoons Salt; 0.33 cups Brown Basmati Rice; 0.5 teaspoons Yellow Moong Dal; 1 pinch Turmeric Powder; 1 unit Carrot-regular; 11 units Haricot Bean; 2 units Baby Corn Peeled; 0.75 teaspoons Pepper; 0.75 teaspoons Oregano Herbs; 0.75 teaspoons Paprika Powder; 0.25 teaspoons Mustard Dijon Paste; 1.5 teaspoons Refined Oil; 1 small piece Onion; 0.25 unit Celery; 0.25 unit Leeks; 2 pieces Garlic; 0.5 teaspoons Thyme; 0.75 teaspoons Sesame White (til); 0.75 teaspoons Pumpkin Seed; 0.5 teaspoons Sunflower Seeds; 1 teaspoon Peanut (with Skin); 1 small piece English Cucumber; 2 leafs Mint W/o Roots; 0.25 teaspoons Lemon Juice; 0.33 unit Capsicum Green-regular; 1 small piece Capsicum Yellow (regular); 2 small pieces Capsicum Red-regular; 0.33 cups Tomato Sauce

Time20 Min

DifficultyDifficult

Serves1

Hankering for a delicious and wholesome meal? This Spanish paneer stew brown rice recipe may be what you’re looking for. A nutritiously fulfilling meal, it will leave you satiated for a long time. In a Spanish paneer stew brown rice, calories are just enough to meet your calorie requirement for one meal in a day. You can quite easily make it part of your everyday diet, without worrying about packi

Ingredients

Dairy

Paneer

1.25 cups

Dry Grocery

Salt

2 teaspoons

Brown Basmati Rice

0.33 cups

Yellow Moong Dal

0.5 teaspoons

Turmeric Powder

1 pinch

Oregano Herbs

0.75 teaspoons

Paprika Powder

0.75 teaspoons

Mustard Dijon Paste

0.25 teaspoons

Refined Oil

1.5 teaspoons

Sesame White (til)

0.75 teaspoons

Pumpkin Seed

0.75 teaspoons

Sunflower Seeds

0.5 teaspoons

Peanut (with Skin)

1 teaspoon

Tobasco Sauce

0.25 teaspoons

Chipotle Powder

1 pinch

Aromat Powder

0.5 teaspoons

Red Chilliflakes

1 pinch

Jalapeno Slice

2 slices

Fruits & Vegetables

Carrot-regular

1 unit

Haricot Bean

11 units

Baby Corn Peeled

2 units

Onion

1 small piece

Celery

0.25 unit

Leeks

0.25 unit

Thyme

0.5 teaspoons

English Cucumber

1 small piece

Mint W/o Roots

2 leafs

Capsicum Green-regular

0.33 unit

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

2 small pieces

Zucchini Green

1 small piece

Other

Water

1.75 glasses

Pepper

0.75 teaspoons

Garlic

2 pieces

Lemon Juice

0.25 teaspoons

Tomato Sauce

0.33 cups

Bechamel Sauce

2 tablespoons

Directions

1In a bowl, add Water, Salt, sliced Paneer and keep aside for brine overnight.

2In a bowl, add Water, Rice and soak for 45 mins.

3Take a bowl, add Water, Moong Dal and soak for 2hrs. Strain the water and keep aside.

4In boiling water, add Rice, Salt, Turmeric and cook till soft. Strain rice & place in a bowl and keep it aside.

5In a heavy bottom vessel, add Salt, Water, Carrots, Beans, Babycorn and bring to boil till soft.

6In a heavy bottom vessel, add Salt, Water, diced Carrots, diced Beans, diced Babycorn and bring to boil till soft.

7Marinate the Paneer with Pepper, Oregano, Paprika and Dijon Mustard.

8Heat Oil in a pan. Add chopped Onion, chopped Celery, chopped Leek, chopped Carrot, chopped Garlic, fresh Thyme. Cook until vegetables are soft.

9Remove to a bowl and keep aside.

10Heat a pan and toast White Sesame Seeds, Pumpkin Seeds and Sunflower Seeds.

11Roast Peanuts for 10 minutes at 180 degrees.

12In a bowl, mix roasted Peanuts & toasted Seeds. Mix well and keep aside.

13Take a mixing bowl and julienned deseed Cucumber, chopped Mint Leaves, pumpkin Seeds, Lemon Juice, Sesame Seeds, soaked Moong, Garnish Mix, Salt and toss.

14Remove to a serving bowl and garnish keep aside.

15Heat Oil in a pan. Add diced Red Pepper, Yellow Pepper, Green Pepper and saute till brown & soft.

16Add Tomato Sauce, Bechamel Sauce, 25% of Mirepoix, Tabasco Chipotle Sauce and bring to boil.

17Add Chipotle Chilli Powder, Paprika, Oregano and cook.

18Remove to a bowl keep aside.

19Heat Oil in pan. Add Garlic and saute.

20Add Red Pepper, Green Zucchini and saute.

21Add boiled vegetables and saute.

22Add Pepper, Paprika, Salt and Aromat Powder and cook until caramelized.

23Then remove to a bowl. Serve hot topped with chopped Parsley.

24In a pan, add remaining Mirepoix, diced Green Pepper and saute till soft.

25Add boiled diced vegetables, Chilli Flakes, Oregano, Salt, Pepper, Aromat Powder, sprinkle Water and saute.

26Add chopped Jalapeño and saute.

27In a large container, mix boiled Rice with Sauteed Vegetable mixture.

28Check seasoning and remove to a serving bowl and keep aside.

29Heat a griddle and Oil it , cook the Paneer till brown.

30In a pan, place the Stew Base and add fresh Thyme, Salt and bring to boil.

31Add Water and bring to boil.

32Add grilled Paneer and cook.

33Remove to a bowl and set aside.

34Take a bowl, fill half of the portion with Brown Rice Pilaf and another half with Paneer Stew. Place the Sauteed Vegetables on top and serve with Cucumber Mint Salad.

Health Benefits of Brown Rice

Rice is a grain that is used in most cultures as a staple. White polished white rice is easy to come by and cheaper, the healthier and better alternative to it is brown rice. You can always switch to brown rice in almost all rice recipes and relish a good meal with the starchy satisfaction of rice, with heightened health benefits. • As a complex carbohydrate brown rice can slower the releas

Spanish Paneer Stew & Brown Rice

Ingredients

Dairy

Dry Grocery

Fruits & Vegetables

Other

Directions

Health Benefits of Brown Rice

Success!

We hope you had fun making it! Enjoy the meal.