Paneer Mint Rice is one of my go-to recipes when I want something quick but packed with flavor. I first tried this recipe during a hot summer day when I had lots of mint growing in my garden. The combination of fresh mint and paneer gives plain rice an exciting makeover. It’s now a family favorite that I make at least twice a month.
About the Recipe
This recipe transforms leftover rice into something special. The mint paste gives the rice a beautiful green color and fresh taste, while pan-fried paneer adds protein and texture. It’s perfect for those who love Indian food but want to try something different from the usual biryani or pulao.
Why You’ll Love This Recipe
– Ready in just 30 minutes
– Uses simple ingredients found in most Indian kitchens
– Great way to use up leftover rice
– Perfect balance of flavors and textures
– Kid-friendly (you can adjust the spice level)
– Makes a complete meal on its own
– Great for lunch boxes
Paneer Mint Rice
Cooking Tips
– Use day-old rice for best results
– Don’t overcook the paneer – it should be just light golden
– Adjust green chilies according to your spice preference
– Wash mint leaves thoroughly to remove any dirt
– Cut paneer in even-sized cubes for uniform cooking
Serving and Storing Suggestions
Serves 4-5 people. Best served hot with raita or papad. Keeps well in the fridge for up to 2 days. Total prep and cooking time: 30 minutes.
Similar Recipes
- Pudina Rice (Mint Rice without paneer)
- Spinach Rice
- Paneer Pulao
Nutrient Benefits
This dish combines protein-rich paneer with fiber from rice. Mint is packed with antioxidants and aids digestion. The spices like ginger and garlic boost immunity, while green chilies add vitamin C. It’s a nutritious, balanced meal.
Paneer Mint Rice
Ingredients
- 2 cups Rice (cooked)
- 3 to 4 Onions (chopped)
- 15 to 20 cubes Paneer
- 2 tbsp Oil
- Salt as per taste
Grind to a paste:
- 2 bunches Mint Leaves (medium size)
- 8 to 10 Green Chillies (adjust as per taste)
- 1 inch Ginger
- 5 to 6 cloves Garlic
For Tempering:
- Cinnamon (a small piece)
- 1/2 tsp Mustard Seeds
- 2 Dry Red Chillies
- 4 Cloves
To Garnish:
- Cashew Nuts (few, fried in little oil until golden (optional))
Instructions
- Grind the mint leaves, green chillies, ginger and garlic to a fine paste.
- Fry the paneer cubes in little oil until light golden brown. Remove and keep aside.
- Heat oil in a kadhai over medium flame.
- Add the cinnamon, mustard seeds, red chillies and cloves.
- Fry for a minute.
- Add the onions and saute until golden.
- Add the ground mint paste and stir well.
- Add the paneer cubes and enough salt.
- Mix well and cook until the oil starts to separate.
- Add the rice and mix well.
- Garnish with fried cashew nuts if desired.
- Serve warm with papad or side dish of choice.
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Frequently Asked Questions
Can I use frozen paneer?
Yes. Just thaw and pat dry before frying. Fresh paneer gives better results, but frozen works fine too. Just make sure to press out extra moisture before cooking.
How can I make this recipe less spicy?
Reduce the number of green chilies in the mint paste. You can use 2-3 chilies instead of 8-10. Also, remove the seeds before grinding.
Can I make this with fresh rice?
Yes, but cooled, day-old rice works better as it’s less sticky. If using fresh rice, cook it slightly firm and let it cool completely before using.
