Soybean and Paneer Rice Bowl with Egg

1Soak the soybeans (1 cup) in water (2 cups) for at least 6 hours or overnight. Drain and rinse them before cooking.

2In a pot, add 2 cups of water (2 cups) and bring it to a boil. Add the soaked soybeans (1 cup) and cook for about 30-40 minutes until they are tender. Drain and set aside.

3In a separate pot, rinse the rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. Add 2 cups of water (2 cups) and a pinch of salt, then bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice (1 cup) is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4In a large skillet, heat 2 tablespoons of oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and let them sizzle for a few seconds.

5Add the chopped onion (1) and sauté until it becomes translucent. Then add the minced garlic (2 cloves) and grated ginger (1 teaspoon), cooking for another minute until fragrant.

6Stir in the turmeric powder (1 teaspoon), garam masala (1 teaspoon), salt, and pepper. Mix well and cook for another minute.

7Add the cooked soybeans (1 cup) and cubed paneer (200 grams) to the skillet. Stir gently to combine and cook for about 5 minutes until the paneer (200 grams) is heated through and slightly golden.

8In a separate pan, fry the eggs (2 large) sunny-side up or to your preference.

9To serve, place a portion of the cooked rice (1 cup) in a bowl, top with the soybean and paneer (200 grams) mixture, and finish with a fried egg on top. Garnish with fresh coriander leaves.