This one-pot wonder brings together the rich, spiced flavors of traditional Indian palak paneer and the comforting texture of Italian orzo pasta. The best part? You don't need to make roti or rice because the pasta makes it a complete, wholesome meal in just one bowl!
1. Roast the orzo in butter for 1-2 minutes, then cook it in vegetable stock until soft. 2. Blanch the spinach in hot water, then transfer to cold water to keep the color fresh. Chop half of the spinach, and blend the other half with ginger, coriander stems, and a little water to make a smooth paste. 3. Roast paneer cubes in butter or ghee until slightly golden. 4. In a pan, heat oil, crackle some cumin seeds, and roast chopped garlic until fragrant and golden brown. 5. Add chopped onions and sauté with a little sugar to help them caramelize. 6. Stir in red chilli powder, coriander powder, garam masala, salt, and a little water. Cook until the oil separates from the sides. 7. Add the chopped spinach, blended spinach paste, fresh coriander leaves, and a little water. Cover and cook for 2-3 minutes. 8. Mix in your cooked orzo, roasted paneer, and cooking cream. 9. Sprinkle dry fenugreek leaves on top and cook for 1 more minute. 10. Turn off the heat, stir in a pinch of cardamom powder (or substitute with cheese), and let it rest for a minute before serving!
