Mutter Paneer and Jeera Rice

Hi!! The recipe I am posting today is a basic sabji/curry recipe. It is very simple to make and can be had with paratha or roti or naan or kulcha or just pair it jeera rice as I did. The best part is it does not require too much time to prepare either the curry or the rice and if you have sudden guest prepare it easily and impress them. Have it as your main course and to complete the feel serve it with lassi. The sabji/curry is simply delicious and jeera rice is very easy to make. You can have jeera rice with any dal also but I love it when paired with curry of any sort and paneer is favorite of everyone. So lets get cooking..

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Ingredients:

For Rice:

Basmati rice (or any rice) – 1 and 1/2 cups

Oil – 1 tbsp

Cumin Seeds – 1 tsp

Mustard seeds – 1/2 tsp

Cinnamon Stick – 1/2 inch

Cloves – 2 -3 pieces

Salt – 1 and 1/2 tsp

Water – 2 and 1/2 cups

For Mutter Paneer:

Paneer/Cottage Cheese – 250 grams (cut into small pieces)

Mutter/Green Peas (boiled) – 1 and 1/2 cups

Tomatoes (roughly chopped) – 2 medium

Onions (roughly chopped) – 2 medium

Capsicum (roughly chopped) – 1 medium

Oil – 1 tbsp

Ginger-garlic-green chilli paste – 2 tbsp

Asafoetida/Hing – 1 tsp

Turmeric Powder – 1 tsp

Cumin-Coriander powder – 2 tbsp

Kashmiri Red Chilli Powder – 1 tbsp

Kitchen King masala/ Garam Masala – 1 tbsp

Sugar – 1 tsp

Tomato Ketchup – 1 tbsp

Milk (lukewarm) – 1/4 cup

Coriander leaves (finely chopped) – 1/4 cup

Salt as per taste

Method:

For Jeera Rice:

1) Soak the rice for atleast an hour. The longer you soak the easier it will cook. In non stick wok/ deep bottomed pan take the oil. Once warm add the cumin seeds, mustard seeds, cinnamon and cloves. Once it crackles add the rice and mix it gently. Now add the water and cover the pan and let the rice cook on medium flame for ten to twelve minutes. Keep checking and gently stirring in between. Once done check one rice grain and if soft switch off the gas and cover and keep for another 5 minutes.

2) Alternatively take a pressure cooker. Add oil and once warm add the cumin seeds, mustard seeds, cinnamon and cloves. Once it crackles add the rice and mix it gently. Now add the water andΒ  cook on high flame for 4-5 whistles. Serve hot.

For Mutter Paneer:

1) In a wok take the oil. once warm add the asafoetida. Now add the onions and saute till translucent. Now add the tomatoes and ginger-garlic-green chilli paste.

2) Now add in the turmeric powder, red chilli powder, cumin coriander powder and kitchen king masala or garam masala and cook till oil separates.

3) Blend this mixture in a jar. take the puree once again in the wok. Now add the salt, sugar, tomato ketchup and milk and let it cook again for 5 minutes.

4) Finally add the boiled mutter, paneer and coriander leaves. Cover and cook on low flame for 5 minutes. Serve hot.

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Published by

shail

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani and pinterest https://in.pinterest.com/alawyerskitchen2018/

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