South Indian Paneer and Pea Poriyal Rice Bowl
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Ingredients
- 300 g basmati rice
- 250 g paneer, cubed
- 200 g frozen peas
- 30 g desiccated coconut
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 1 green chillies
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 606 kcal
- Protein
- 20.9 g
- Carbohydrate
- 66.7 g
- of which sugars
- 4.2 g
- Fat
- 27.5 g
- of which saturates
- 19.2 g
- Fibre
- 5.1 g
- Salt
- 0.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a wide pan, add the mustard seeds, urad dal and chopped green chilli, and fry for 30 seconds until the seeds pop.
- 3
Add the curry leaves and frozen peas, and fry for 4-5 minutes until the peas are tender.
- 4
Add the paneer cubes and ground turmeric, and fry for 3-4 minutes until the paneer is lightly golden.
- 5
Stir in the desiccated coconut and cook for 1-2 minutes more.
- 6
Divide the rice between bowls and top with the paneer and pea poriyal.
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