Herb Tomato Basil Rice with Grilled Paneer

Ingredients

• 1 cup Basmati Rice (washed 4‑5 times and soaked 30‑45 minutes)
• 1 handful Fresh Sweet Basil Leaves (sweet basil, not holy basil; roughly chopped for sauce and whole leaves for garnish)
• 7 cloves Garlic Cloves (4‑5 for the paneer marinade, 2‑3 for the sauce)
• 1 inch Ginger (peeled and roughly chopped)
• 2 Green Chilies (adjust to heat preference)
• 3 tablespoons Thick Curd (Plain Yogurt) (full‑fat for richness)
• to taste Salt
• 1/2 teaspoon Freshly Crushed Black Pepper
• 1 pinch Sugar (for the paneer marinade; plus 1 tsp in sauce)
• 3 tablespoons Olive Oil (1 tbsp for paneer marinade, 1 tbsp for cooking sauce, 1 tbsp for grilling)
• 275 grams Paneer (cut into thick slabs or rectangles; marinate for at least 15 minutes)
• to garnish Red Chili Flakes (sprinkled on paneer after coating)
• 3 Tomatoes (roughly quartered and pureed)
• 1 medium Onion (finely chopped)
• 2 teaspoons Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 teaspoon Sugar (for the sauce)
• 2 tablespoons Tomato Ketchup
• 1 teaspoon Oregano (dried)
• 1/3 cup Sweet Corn (frozen or canned, drained)
• 1/3 cup Capsicum (Bell Pepper) (diced; any color)
• 1/3 cup Carrots (diced)
• 1.5 cups Water (for cooking rice; measure with same cup used for rice)

Instructions

1. Wash and Soak Rice

   Rinse 1 cup basmati rice under running water 4‑5 times until the water runs clear. Drain and soak in fresh water for 30‑45 minutes while you prepare the other components.

   Time: PT5M

2. Make Paneer Marinade

   In a blender, combine a handful of fresh basil leaves, 4‑5 garlic cloves, 1‑inch piece of ginger, 2 green chilies, 3 tbsp thick curd, salt, 1/2 tsp freshly crushed black pepper, a pinch of sugar, and 1 tbsp olive oil. Blend to a smooth pesto‑like paste.

   Time: PT5M

3. Marinate Paneer

   Cut 275 g paneer into thick rectangles. Coat each piece generously with the basil‑marinade, sprinkle a few red chili flakes for color, and place the pieces on a plate. Refrigerate for at least 15 minutes.

   Time: PT7M

   Temperature: refrigerator

4. Puree Tomatoes

   Quarter the 3 tomatoes and blend them into a smooth puree.

   Time: PT2M

5. Prep Vegetables

   Finely chop 1 medium onion, mince 1‑2 tbsp garlic, and dice the sweet corn, capsicum, and carrots (each 1/3 cup).

   Time: PT5M

6. Sauté Onion

   Heat 1 tbsp olive oil in the large pot over medium heat. Add the chopped onion and sauté 3‑4 minutes until soft and translucent.

   Time: PT4M

   Temperature: medium heat

7. Add Garlic

   Add the minced garlic to the pot and cook 1‑1.5 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

8. Toast Chili Powder

   Lower the flame, sprinkle 2 tsp Kashmiri red chili powder, add a splash of hot water, and stir for about 1 minute.

   Time: PT1M

   Temperature: low heat

9. Build the Tomato‑Basil Sauce

   Add the tomato puree, salt to taste, 1 tsp sugar, 2 tbsp ketchup, 1/2 tsp black pepper, and 1 tsp dried oregano. Stir well and let the sauce simmer uncovered for 7‑8 minutes, stirring once halfway.

   Time: PT8M

   Temperature: medium heat

10. Add Fresh Basil

    Stir in the remaining fresh basil leaves (roughly a handful) and mix for 1 minute.

    Time: PT1M

11. Add Vegetables

    Add the diced sweet corn, capsicum, and carrots. Cook for 1‑2 minutes, just enough to coat them with the sauce.

    Time: PT2M

    Temperature: medium heat

12. Add Water and Rice

    Pour 1.5 cups water (measured with the same cup used for rice) into the pot, stir, then add the soaked and drained rice. Mix gently, check seasoning, and bring to a boil over high heat.

    Time: PT5M

    Temperature: high heat

13. Steam the Rice

    Once boiling, cover the pot with a lid wrapped tightly with a clean kitchen cloth (to trap steam). Reduce flame to low and let it cook 10‑12 minutes without lifting the lid.

    Time: PT12M

    Temperature: low heat

14. Rest the Rice

    Turn off the heat, keep the lid on, and let the rice rest for 15‑20 minutes. Do not stir.

    Time: PT15M

15. Grill the Paneer

    Heat a grill pan over medium‑high heat, add a little oil, and place the marinated paneer pieces. Grill 2‑3 minutes per side until golden grill marks appear.

    Time: PT8M

    Temperature: medium‑high heat

16. Finish and Serve

    Fluff the rested rice gently with a fork, transfer to a serving plate, and top with the grilled paneer. Serve hot.

    Time: PT3M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g