A cooling, DC-summer take on paneer makhani — cumin rice, spiced ginger yogurt, and a chopped green bean side. Rupen's Makhani Sauce does the heavy lifting so this comes together in under 40 minutes.
INGREDIENTS
1 pounds paneer
1.5 cups Rupen's Makhani Sauce
1.5 cups basmati rice
2 tablespoons ghee
1.5 teaspoons cumin seeds
1 cups plain whole-milk yogurt
1 tablespoons fresh ginger, grated
0.5 teaspoons ground cumin
1 pound green beans, finely chopped
1 tablespoon fresh ginger, grated
1/2 teaspoon ground cumin
1 jalapeno, finely chopped
2 tablespoons neutral oil
1 tablespoons neutral oil
Salt to taste
INSTRUCTIONS
Cook the rice like pasta: Bring a large pot of salted water to a boil, pasta-style. Add basmati rice and cook until just tender, about 10-12 minutes, then drain well.
Make cumin rice: In a separate pan, heat ghee over medium heat. Add cumin seeds and sauté until fragrant and lightly sizzling, about 1 minute. Add the drained rice and toss to coat evenly.
Saute paneer: Heat 1 tablespoons neutral oil (for searing paneer) in a nonstick pan over medium-high. Add paneer, cubed in a single layer and sear until golden on two sides, turning once.
Simmer paneer in Makhani: Pour 1.5 cups Rupen's Makhani Sauce over the seared paneer. Reduce heat to low and let it warm through gently — this dish is nicer at a relaxed simmer than piping hot for a summer meal.
Yogurt: Whisk together plain whole-milk yogurt, fresh ginger, ground cumin, and a pinch of salt. Chill until ready to serve as a side.
Sauté the green beans: Heat 2 tablespoons neutral oil (for green beans) in a pan over medium heat. Add 1 tablespoons fresh ginger, grated (for green beans), 0.5 teaspoons ground cumin (for green beans), and 1 jalapeno, finely chopped, and sauté for 30 seconds until fragrant. Add 0.8 pounds green beans, finely chopped and a pinch of 0.8 teaspoons kosher salt, divided, and sauté until just tender and bright green.
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