Aromatic Palak Paneer Pulav

Aromatic Palak Paneer Pulav

Let’s see how to make aromatic paneer pulav today. This is a very easy and simple recipe. Besides, we are cooking this pulav in cooker pot like we cook rice. Surprised, Aren’t you? But yes, I will share all the tips and tricks to make perfect pulav. It can be a good alternative for your regular veg pulav. If you are bored of having the same khichadi or dal-rice or pulav, this is a good option for you.

Topped with crunchy fried cashews and caramelized onions (barista), this Palak Paneer Pulav is not just a meal—it’s a celebration of authentic Maharashtrian culinary craftsmanship. Serve it with a squeeze of lime or a side of cool dahi koshimbir for a wholesome, comforting dinner that looks as stunning as it tastes.

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Some Interesting facts about Aromatic Palak Paneer Pulav :-

Indulge in the rich flavors of a classic Indian kitchen with this vibrant and nutritious Palak Paneer Pulav. This recipe is a beautiful blend of health and taste, combining iron-rich spinach with soft, protein-packed paneer and long-grain basmati rice. The journey begins with carefully blanching fresh spinach leaves with green chilies and garlic, preserving their brilliant emerald green hue through an ice bath before being blended into a smooth, aromatic puree.

The secret to this pulav’s perfect texture lies in the traditional steaming method. The secret to this pulav’s perfect texture lies in the traditional steaming method.To ensure every grain remains separate, fluffy, and ‘salsalit,’ place the rice in a pressure cooker container rather than cooking it directly in a pan. A tempering of whole spices like cloves, black pepper, cinnamon, and cumin seeds in hot oil releases an irresistible fragrance, while sautéed onions and a touch of Kitchen King masala add depth to the base. A tempering of whole spices like cloves, black pepper, cinnamon, and cumin seeds in hot oil releases an irresistible fragrance, while sautéed onions and a touch of Kitchen King masala add depth to the base.

The crowning glory of this dish is the specially seasoned paneer. Cubes of paneer are flash-fried on high heat to achieve a golden, crispy exterior while remaining melt-in-the-mouth soft inside. They are then tossed in a bold spice mix of chaat masala, roasted cumin powder, and red chili, creating a “burst of flavors” in every bite.

Aromatic Palak Paneer Pulav

Print Recipe

Serves: 4 People Preparation Time: 30Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1 bunch cleaned and washed Spinach
• Water as needed
• Ice chilled Water
• 3~4 Green chilies
• 5~6 Garlic cloves
• 1 1/2 cup basmati Rice
• 3 tbsp Oil
• 1 tsp Cumin seeds
• 4 Cloves
• 4 black Peppercorns
• 1 Cinnamon stick
• Bay leaves
• 2 sliced Onions
• A pinch of Salt
• 1 tbsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tbsp Kitchen king masala
• Salt to taste
• 1/2 tbsp Red chili powder
• 1/2 cup fresh Peas (Optional)
• 1 1/2 cup Water
• Salt to taste
• 2~3 tbsp Ghee
• 1/4 tsp Chat masala
• 1/4 tsp roasted Cumin powder
• 1/4 tsp Coriander powder
• 1/4 tsp black Salt
• 1/4 tsp Kitchen king masala
• Finely chopped Coriander leaves
• 1 tsp Red chili powder
• 1 tbsp Oil
• 8~10 Cashew nuts
• 1 sliced Onion
• 200 gm Paneer

Instructions

Step 1: Heat up water on medium heat in a pan and bring it to boil. When water begins to boil, add spinach and cook in for just about 5 minutes.

Step 2: Turn the gas off and transfer the cooked spinach into the ice chilled water. Rest it in ice chilled water for just about 5 minutes.

Step 3: Add green chilies, garlic and cooked palak into a blender jar and blend it well together into smooth puree.

Step 4: Wash basmati rice really good 3-4 times and soak it in enough water for about 10 minutes. Drain all the water from the soaked rice and keep it aside.

Step 5: Heat up oil in a pan and add cumin seeds.

Step 6: When cumin seeds splutter, add cloves, black peppercorns, cinnamon and bay leaves and fry it together for about 20-30 seconds.

Step 7: Add onion and salt and fry it together until onion gets light golden color.

Step 8: Add coriander powder, turmeric powder, kitchen king masala, salt and red chili powder and mix well.

Step 9: Add the spinach puree and fry it well for about 2 minutes. 

Step 10: Add the soaked rice and fresh peas and mix well.

Step 11: Turn the gas off and transfer the mixture into a cooker pot.

Step 12: Add water and salt and mix everything well together. Add ghee and mix well.

Step 13: Transfer the pot into a cooker and cook on medium heat until 2 whistles.

Step 14: Mix red chili powder, kitchen king masala, black salt, coriander powder, roasted cumin powder and chat masala and mix everything well together. Masala for paneer is ready.

Step 15: Heat up oil in a pan and add cashew nuts. Fry cashew nuts really good and take them out into a bowl.

Step 16: Slice an onion thinly and add salt. Mix well and rest it for few minutes. Squeeze out as much water as you can and spread the onion on a clean cotton cloth to dry overnight.

Step 17: Add this dried onion into hot oil and fry it well until it turns out nice and crunchy. Take the onion out and barista for pulav is ready.

Step 18: Increase the heat to high and drop paneer cube into the hot oil. Fry it well from all sides quickly.

Step 19: Turn the gas off and take the leftover oil into a bowl.

Step 20: Sprinkle the masala and coriander leaves on the fried paneer on all sides.  Coat the masala well to paneer from all sides and cut it into small cubes.

Step 21: Open the lid of the cooker and take pulav out into the pan.

Step 22: Spread it evenly and place the paneer cubes on it.

Step 23: Close the lid and rest it for 10 minutes. Palak paneer pulav is ready.

Step 24: Garnish the pulav with fried cashew nuts and onion while serving. You can serve it with some curd raita or slice of lemon.

Notes

• Adding fresh peas is optional. You can skip it if you don’t want.
• You can cook the rice in the same pan if you want.
• You can add paneer in cooker pot and rest it in the cooker for 10 minutes.

Recipe Video

Servings

This is a testy and healthy recipe. It can be a good option to your dal-rice or khichadi or veg pulav. Garnish the pulav with fried cashew nuts and onion while serving. You can serve it with some curd raita or slice of lemon.