Paneer with Swiss Chard, Basmati Rice and Cashews

Ingredients

• 1 onion
• 1 Garlic clove
• 1 piece ginger (15 g)
• 2 stalks Swiss chard (600 g)
• 300 g tomatoes
• 2 tbsp ghee (30 g)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 50 ml coconut milk
• Salt
• 250 g ORYZA Himalaya Basmati rice
• 400 g paneer (Indian fresh cheese)
• Pepper
• 4 tbsp cashews (60 g)

Instructions

1. 1.

   Peel and finely chop onion, garlic, and ginger. Clean, wash, drain, and cut Swiss chard into small pieces. Wash tomatoes, pat dry, halve them, remove stems, and dice.

2. 2.

   Heat 1 tbsp ghee in a pot. Sauté onion, garlic, and ginger over medium heat for 2–3 minutes. Add spices and stir for 1–2 minutes. Add Swiss chard and tomatoes; cook together for 2–3 minutes. Pour in 300 ml water and coconut milk, cover, and simmer on low heat for 12 minutes.

3. 3.

   Meanwhile, bring 1 l of water with about 1 tsp salt to a boil for the rice. Add Basmati rice, stir once, then reduce heat to very low, cover, and gently cook for 10–12 minutes.

4. 4.

   Cut paneer into cubes. Heat remaining ghee in a skillet and brown paneer on all sides over medium heat for 2–3 minutes.

5. 5.

   Blend the Swiss chard-tomato mixture with an immersion blender until smooth; season with salt and pepper. Add paneer to the puree, mix, and keep warm. Roughly chop cashews and toast them in a pan over medium heat for 4–5 minutes.

6. 6.

   Drain the cooked rice through a sieve and let it drain well. Return the rice to the pot and let it sit on a warm burner for about 3 more minutes.

7. 7.

   Distribute paneer with Swiss chard across four plates, sprinkle with toasted cashews, and serve with Basmati rice.