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Smoky Tomato Salsa & Spinach Rice Bowl
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Smoky Tomato Salsa & Spinach Rice Bowl

This Spinach Rice with Indian cheese and Vegetables is the perfect example. It combines the earthy, iron-rich goodness of fresh spinach with aromatic Basmati rice, crunchy seasonal vegetables, and a seared protein punch.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Servings: 4

Ingredients

  • For the Spinach Puree:
  • 5 oz Fresh Spinach
  • 10-12 Mint leaves
  • 1/4 cup Fresh Cilantro
  • 2 Green chilies
  • 1- inch Ginger piece
  • 4-5 Garlic cloves
  • 1 Ice cube for color retention
  • For the Rice & Veggies:
  • 1.5 cups Basmati Rice washed and soaked for 20 mins
  • 1 tbsp Cooking Oil
  • 1 tsp Cumin seeds
  • 1 Medium Onion sliced
  • 1/2 cup Carrots diced
  • 1/2 cup Bell pepper diced
  • 1/3 cup Sweet corn
  • 1 pinch Red pepper flakes
  • 1 pinch Sugar
  • 3 cups Hot water
  • Salt to taste
  • For the Roasted Tomato Salsa:
  • 3 Roma tomatoes
  • 1 Small Onion
  • 4 Garlic cloves
  • 2 Green chilies
  • Fresh cilantro & stems
  • 1/2 Lime juiced
  • 1/4 tsp Cumin powder
  • 1/2 tsp Smoked paprika
  • 1 tbsp Extra virgin olive oil
  • For the Protein:
  • 8 oz Indian cheese or Extra-firm Tofu
  • Salt & Black pepper

Instructions

  • Blanch & Shock: Briefly soak spinach in boiling water with salt for 30 seconds, then immediately transfer to ice-cold water to lock in the bright green color.
  • Puree: Blend the cooled spinach with mint, cilantro, chilies, ginger, garlic, and one ice cube into a smooth liquid. Set aside.
  • Char the Tomatoes: Roast whole tomatoes over an open flame or under a broiler until skins are blackened. Peel off the charred skin and pulse in a food processor with the remaining salsa ingredients until coarse and chunky.
  • Sauté Aromatics: Heat oil in a large pot. Crackle cumin seeds, then add sliced onions and sauté until light golden brown.
  • Cook Veggies: Stir in carrots and cook for 2 minutes. Add bell peppers, corn, red pepper flakes, sugar, and salt. Sauté for 1 minute.
  • Combine & Boil: Pour in the spinach puree and cook for 2 minutes. Add 3 cups of hot water and bring to a boil. Adjust salt as needed.
  • The Steam Method: Add soaked rice. Wrap the pot lid in a clean kitchen towel and cover tightly. Simmer on low heat for 12–15 minutes.
  • Sear the Protein: While rice cooks, season Paneer with salt and pepper. Sear in a skillet until golden on both sides. Slice into strips.
  • Rest & Fluff: Turn off the heat and let the rice rest for 5 minutes (do not open the lid). Fluff gently with a fork and serve topped with the seared Paneer and a side of smoky salsa.