Green Protein Rice with Creamy Paneer Sauce

Spinach Rice: Blanch the spinach in hot water for 2–3 minutes and immediately transfer it to cold water.

Blend the spinach into a smooth puree.

Heat ghee in a pan and add cumin seeds. Let them crackle.

Add the spinach puree and cook for 2–3 minutes. Add salt and green chilli if using.

Add the cooked rice and gently mix until the rice is evenly coated with the spinach mixture.

Cook for another 2 minutes and keep aside.

Creamy Paneer White Sauce: Heat butter in a pan on low flame.

Add whole wheat flour and sauté for 1–2 minutes, making sure it does not change colour.

Gradually add milk while continuously whisking to avoid lumps.

Add grated/crumbled paneer and cook until the sauce becomes smooth and creamy.

Add fresh cream, chilli flakes, oregano, salt and black pepper.

Cook for 1–2 minutes. If the sauce is too thick, add a little milk or water to adjust the consistency.

Serve the creamy paneer white sauce alongside the spinach rice.