One-Pot Paneer Pilaf

By Sohla El-Waylly

Published Aug. 12, 2025

One-Pot Paneer Pilaf
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(137)
Comments
Read comments

Meaty hunks of seared paneer let this pilaf hold its own as a satisfying vegetarian meal. Frozen cauliflower and peas keep the prep work to a minimum while frizzled onions, toasted tomato paste and aromatic garam masala add layers of flavor to this one-pot meal. To ensure distinct, fluffy grains, thoroughly rinse the rice and let it soak briefly while you prep other ingredients. For the best flavor and texture, look for an aged and parboiled basmati rice but regular basmati will work, too.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1½ cups basmati rice
  • 12ounces paneer
  • Ghee or safflower or peanut oil
  • Salt
  • 1medium yellow onion, thinly sliced
  • 2tablespoons double-concentrated tomato paste (see Tip)
  • 1tablespoon finely grated fresh ginger
  • 4garlic cloves, finely grated
  • 1½ tablespoons garam masala
  • 1(10-ounce) bag frozen cauliflower
  • 1(10-ounce) bag frozen peas
  • 1cup roughly chopped cilantro, plus more for garnish
  • Lemon wedges and plain yogurt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

447 calories; 18 grams fat; 10 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 19 grams protein; 564 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the rice in a medium bowl and cover with cool tap water. Use your fingers to gently swish, then drain. Repeat until the water runs nearly clear. Cover with water and set aside. Cut the paneer into 1-inch pieces and pat dry with a paper towel.

  2. Step 2

    Heat a medium Dutch oven over medium, about 2 minutes. (Be sure to thoroughly heat the pan before adding the paneer otherwise the cheese will stick.) Add enough ghee to coat the bottom of the pan, and add the paneer in one layer. Cook until browned on one side, about 3 minutes. Flip the paneer and brown the other side, about 2 minutes, then transfer to a plate and season generously with salt.

  3. Step 3

    Add more fat to the pan if needed and increase the heat to medium-high. Add the onion and a big pinch of salt and cook, stirring frequently, until the onion slices are frizzled and browned at the tips, 5 to 7 minutes.

  4. Step 4

    Add the tomato paste, ginger, garlic and garam masala and cook, stirring and smashing everything together, until aromatic and the tomato paste sticks to the bottom of the pan, 30 seconds.

  5. Step 5

    Add 3 cups water, scrape up any browned bits stuck to the bottom of the pan and increase heat to high. Taste and season aggressively with salt. At this point, the broth needs to be salty because it's going to season the rice and vegetables.

  6. Step 6

    Drain the rice. Stir the cauliflower, peas, paneer and drained rice into the broth. Bring to a boil, stir to evenly distribute the ingredients and cover with a tight fitting lid. Reduce heat to low and cook, undisturbed, for 20 minutes. Use a big spoon to fluff the rice and gently stir in the cilantro, then cover and let rest for 5 minutes before serving with lemon wedges, a dollop of yogurt and more cilantro to garnish.

Tip
  • If you don’t have double-concentrated tomato paste, use 4 tablespoons regular tomato paste in its place.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
137 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Simona

I honestly think you can but the whole joy of a pilaf or a pulao as we call it in India, is the merging of flavours; the veggies lending their sweetness and slight grassy taste to the starchy fragrant rice, and the spices infusing everything with a little heat and a lot of flavour. My one tweak to the recipe: gently stir fry the veggies in that gorgeously messy sticky tomato paste before adding water to make the broth. This way the veggies get a bit of char & don't fully disintegrate later.

Meghann

@Lynn I nearly always do this and it works great. I like to cut it in cubes and bake it before adding to the dish. Seems to stay together better

Cat Pippitt

Really delish! I had fresh broccoli and sugar snaps on hand. Next time I make, I’ll add them later in the rice cook. 20 minutes made the veg a little overcooked. Definitely season salty as directed.

Beth G

This was really good. I did not have a bell pepper so I substituted jarred salsa for the tomatoes and diced pepper. I l also had about a 1/4 cup of canned corn that I added. This recipe minimizes meat and provides approximately 17 grams of protein and, as I made it, 7 grams of fiber.

Persimmon

Used air-fried tofu. Made rice separately with vegetable broth, then mixed it all together and let it sit a while and rewarmed . Added mushrooms with the onions.

Laurel G

I will definitely make this again! I used frozen edamame because I didn’t have any peas, and fresh cauliflower. So, so good!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.