Prep time - 5 mins
Serves 2 persons
ingredients
- Fresh Paneer Cubes200g
- Refined Sunflower Oil10ml
- Cumin Seeds5g
- Diced Onion30g
- Chopped Green Chillies2pc
- Diced Green Capsicum60g
- Chopped Tomato1pc
- Kadai Masala Paste100g
- Saltto taste
- Water90ml
- Four Spice Seasoning2g
- Chopped Coriander5g
- Basmati Rice22g
preparation
- 1.Wash rice thoroughly by rinsing and draining 2-3 times and soak for at least 20 mins. Bring to boil 2 litres of water in a pan. Add in the soaked and drained rice. Stir once and let it boil for 10 mins. Drain it onto a colander. Once drained well, transfer into a serving bowl and keep it covered and hot.
- 2.Heat oil in a pan, add cumin seeds and let it crackle. Add the diced onion, chopped green chillies, diced capsicum and stir-fry for half a minute. Then add chopped tomatoes, stir and cook for 1 minute. Add in the kadai masala paste and curd, stir and cook for another 1 minute.
- 3.Now add in 90ml water and stir; mix in the four-spice-seasoning and let it come to a boil. Then lower the flame, add the paneer cubes into the gravy and cook for another 2 mins. If required, add in salt to your taste.
- 4.Lastly add in chopped coriander and cook for half a minute. Save some coriander for garnishing.
- 5.Remove pan from the heat and transfer into a serving bowl, top with chopped coriander. Savor it hot with the rice.