Rukmini Iyer, author of The Green Roasting Tin, brings us a one-pot wonder that's perfect for busy weeknights: nigella-spiced paneer fried rice. This dish combines the aromatic warmth of nigella seeds with the creamy texture of paneer, all cooked in a single pot for minimal cleanup.
"This is my go-to when I want something comforting but don't have much time," says Iyer. "The nigella seeds add a subtle oniony flavor that pairs beautifully with the paneer and rice."
The recipe calls for everyday ingredients: basmati rice, paneer cubes, nigella seeds, ginger, garlic, green chilies, and a handful of frozen peas. Everything cooks together in one pot, making it a true one-pot meal.
Method: Sauté nigella seeds in oil until fragrant, then add ginger, garlic, and chilies. Stir in paneer until lightly browned, then add rice, water, and salt. Bring to a boil, cover, and simmer until rice is tender. Stir in peas and let rest for five minutes before serving.
This dish is vegetarian, gluten-free, and can be made vegan by substituting paneer with tofu or chickpeas. Serve with a squeeze of lemon and fresh cilantro.
Prep time: 10 minutes | Cook time: 20 minutes | Serves 2