Hey guys! There are two recipes I will be posting in this one post. Paneer Lajawab is delicious and creamy and can be served individually with just paratha. I have paired it with vegetable pulao which I have made it in cooker. You can serve the pulao with raita also. Both the recipes are absolutely delicious and can be made indiviadually also. So lets get cooking….

PANEER LAJAWAB:

Ingredients:

Paneer/Cottage Cheese- 500 grams

Tomato (Roughly chopped) – 5 large

Onions (Roughly Chopped) – 3 large

Garlic – 7-8 pods

Ginger – 1 inch

Cashew Nuts – 4-5

Watermelon Seeds/Magajtari Seeds – 1 tsp

Butter – 2 tbsp

Garlic Paste – 1 tsp

Green Chilli (Slit) – 1 piece

Onion Diced – 2 medium

Capsicum Diced – 1 large

Kashmiri Red Chilli Powder – 2 tbsp

Cumin-Coriander Powder – 1 tbsp

Garam Masala – 2 tsp

Tomato Ketchup – 1 tbsp

Cream/Malai – 1/4 cup

Kasuri Methi – 1 tsp

Tej Patta/Bay Leaf – 1 piece

Chopped Coriander Leaves – 1/4 cup

Water

Salt as per taste

Method:

1) In a pan take the roughly chopped tomatoes, onions, garlic pods, cashew nuts, watermelon seeds. Add water in the pan so that the tomatoes and onions are totally immersed. Let this mixture boil till the tomatoes and onions are totally cooked and the water completely evaporates. Let this cool down. Once cool grind it in a mixture into a smooth paste.

2) Take a wok. Add the butter. In this add the Tej Patta, garlic paste and slit green chilly. Now add the diced tomato and diced onion and saute for a few sconds. Now add the above prepared paste to this.

3) Add the kashmiri red chilli powder, cumin-coriander powder, garam masala and salt and mix it well. Let it cook till the butter startes to float on top. Now add the tomato ketchup and cream and mix it well. At this stage add a little water (approx 1/4 cup).

4) Chop the panner into cubes. Add the paneer in this gravy. Cover the wok and let it cook for a minute or so on low flame. Finally add the kasuri methi and coriander leaves and mix it all well. Serve hot with paratha.

VEGETABLE PULAO:

Ingredients:

Basmati Rice – 1 cup

Finely chopped Onions – 2 large

Finely chopped Tomatoes – 2 large

Finely chopped Capsicum – 1 large

Chopped potato – 1 large

Chopped French Beans – 1/2 cup

Green Peas – 1/2 cup

Chopped Carrots – 1/2 cup

Ginger-Green chilly paste – 2 tsp

Turmeric/Haldi Powder – 1/2 tsp

Red Chilly Powder – 2 tsp

Cumin-Coriander Powder- 2 tsp

Biryani/Pulao Masala – 1 tbsp

Green Cardamom – 2 pieces

Cumin Seeds – 1 tsp

Cloves/ Laung – 2-3 pieces

Cinnamon – 1 inch

Mari/ Whole Black Pepper – 3-4 pieces

Salt as per taste

Ghee/Clarified butter – 2 tbsp

Asafoetida – 1/4 tsp

Water – for soaking

Water – 2 cups

Method:

1) Wash and soak the basmati rice for an hour in enough water.

2) In the cooker add the ghee. To this add the asafoetida, cumin seeds, cloves, cinnamon, whole black pepper and green cardamom. Now add the ginger-green chilly paste to this and saute for few seconds.

3) Now add the onions and saute till it is translucent. Then add the tomatoes. To this add the haldi powder, cumin-coriander powder, red chilly powder, biryani/pulao masala and salt. Let it cook till mushy.

4) To this add the chopped potato, carrots and french beans, green peas and mix it well. Now strain the soaked rice and add the rice to this. Add the 2 cups of water. Pressure cook the rice for 2-3 whistles only. Once the cooker cools down open and serve the pulao with raita.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and generously SPONSORED BY Bugshield Clothing – Enjoy Outdoors More!

Uncategorized #paneer #ricedish #onemeal #pulao #ricerecipe #vegetarianrecipes