Spiced Potato and Paneer Rice Bowl Recipe
Crafted on June 5, 2026 at 07:03 AM
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Spiced Potato and Paneer Rice Bowl
(1 Servings)What you’ll need
1 | 100 g rice (basmati or your choice) |
2 | 1 medium potato (about 150 g), diced |
3 | 100 g paneer, cubed |
4 | 1 medium tomato, chopped |
5 | 1 small onion, finely chopped |
6 | 50 g lady fingers (okra), sliced |
7 | 1 tablespoon oil (vegetable or ghee) |
8 | 1 teaspoon cumin seeds |
9 | 1/2 teaspoon turmeric powder |
10 | 1/2 teaspoon garam masala |
11 | Salt, to taste |
12 | Fresh coriander, for garnish (optional) |
How to make it
Start by rinsing the rice under cold water until the water runs clear; this helps to remove excess starch and keeps your rice fluffy. Soak it in water for about 10 minutes while you prepare the other ingredients.
In a medium pot, heat the oil over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant. The aroma will fill your kitchen with a warm, inviting scent.
Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes. Then stir in the diced potato and cook for another 5 minutes, stirring occasionally until they begin to soften.
Toss in the chopped tomato and sliced lady fingers. Sprinkle in the turmeric and salt. Stir everything together, allowing the tomatoes to break down and create a lovely sauce. Cook for another 5 minutes until the lady fingers are tender.
While the vegetables cook, drain the soaked rice and add it to the pot. Pour in 200 ml of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the rice is cooked and the water has been absorbed.
In the last few minutes of cooking, gently fold in the cubed paneer and garam masala, allowing it to warm through without breaking apart. Remove from heat and let it sit, covered, for 5 minutes to let the flavors meld.
Fluff the rice with a fork and serve hot, garnished with fresh coriander if desired. Enjoy the medley of flavors and textures in every bite!
Chef’s secrets
For a bit of extra crunch, you can sauté the lady fingers separately until golden and add them just before serving.
Feel free to adjust the spices according to your taste; a pinch of chili powder can add a nice kick if you’re feeling adventurous!
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