indian

Kashmiri Haak Saag with Paneer and Rice

Name: Kashmiri Haak Saag with Paneer and Rice
Yield: 1 serving
Cuisine: indian
Ingredients: 191 g cooked basmati rice; 198 g collard greens or mustard greens, chopped; 91 g paneer, cubed; 8 g neutral oil; 2 g fennel seeds; 0.38 g asafoetida (hing); 0.76 g dried red chili, crushed; 2 g salt; 91 g water

This simmered dish pairs cooked basmati rice with paneer, cubed, collard greens or mustard greens, chopped and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

26 g Protein

65 g Carbohydrates

31 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

191g cooked basmati rice 248 kcal
198g collard greens or mustard greens, chopped 40 kcal
91g paneer, cubed 292 kcal
8g neutral oil 71 kcal
2g fennel seeds 1 kcal
0g asafoetida (hing) 1 kcal
1g dried red chili, crushed 0 kcal
2g salt 0 kcal
91g water 0 kcal

Cooking instructions

collard greens or mustard greenspaneer
Wash the greens well and chop roughly. Slice the paneer.
neutral oilfennel seedsasafoetida (hing)
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add fennel and asafoetida; sizzle 15 seconds.
collard greens or mustard greenssaltwater
Add the greens with a splash of water and salt. Cover and cook until tender, 6 to 8 minutes.
paneer
Add the paneer and simmer 2 minutes to warm through. Avoid heavy stirring to keep paneer intact.
dried red chilisalt
Add crushed dried chili and adjust salt. Simmer 1 minute more.
cooked basmati rice
Serve the haak saag hot with cooked rice.