Monday, August 9, 2010

Capsicum, khoya & Paneer rice


1 cup cubed paneer

1/2 cup chopped capsicum

3 tbsp boiled green peas

1/4 cup leeks sliced

1/2 cup onion chopped

2 tbsp Tomato puree

1 tsp cumin seeds

1 tbsp garlic-green chilli paste

1 tomato chopped

1 cup milk

2 tsp grated khoya

1 tsp kashmiri red chilli powder

1/2 tsp garam masala

1 tsp kabab or tandoori masala

1/2 tsp coriander powder

2 tbsp finely chopped coriander leaves

salt to taste

2 tsp oil


For the rice

  • Heat water in a pan and when it starts boiling add rice and cook till 3/4 th done and then keep aside to cool completely
For the Gravy

  • Heat 1 tsp oil in a nonstick pan and add paneer and fry till golden brown and keep aside
  • Heat 2 tbsp oil in a pan, add cumin seeds and allow it to crackle and then add onion and fry till translucent
  • Add leeks and fry for another 2 min and then add garlic-green chilli paste and then add tomato puree and fry for 2 min and then add tomato and fry till half mashed
  • Add chilli powder,coriander powder, kabab masala, garam masala and fry till it leaves the side of the pan, sprinkle little water to make sure it doesnt burn
  • Add milk and bring it to a boil and then add khoya and mix well
  • Add capsicum, salt and paneer, peas and fry for a couple of min till thick and gravy coats well with the vegetables and then allow it to cool
For the paneer rice

  • Add the Basmati rice to the gravy and mix well and close on the lid and cook on a low flame for 20 min and then serve hot with raitha