Thursday, September 9, 2010

Veg / Paneer Pulav


Basmati Rice – 2 cups
Paneer – 200 grams (Optional)
1 cup vegetables (Carrot, beans, potatoes, peas, soya beans, capsicum, mushroom)
Onion – 2 (Sliced)
Tomatoes – 2 medium (Chopped)
Clove – 2
Cardamom – 2
Cinnamon – 1”
Bay leaf – 1
Turmeric Powder – ½ tsp
Garam Masala – 1 tsp
Curd – 2 tsp
Ghee – 1 tsp
Oil – 10tsp

Grind (Green Masala)

Mint leaves – ½ cup
Coriander Leaves - ½ cup
Green Chilies – 4
Ginger – 1”
Garlic – 6 pods

Cooking Method

In a thick bottom broad vessel, pour oil, Once oil turns warm, add clove, cardamom, cinnamon and bay leaf.
Add onions and once they turn light brown, add tomatoes and fry till tomatoes are fully cooked and mashed.
Add the green Masala and fry till the oil separates from the Masala.
Add turmeric powder and Garam Masala powder fry for a minute.
Now add ghee followed by curd and fry till the curd blends with the Masala.
Add all the vegetables and cover and cook till vegetables are ¾ cooked. Once vegetables are cooked add paneer cubes.
Add washed and soaked rice; pour 2 cups of water for one cup of rice. Add salt
Once the mixture comes to boil, cover and cook for 5 min.
Place a Tawa on the stove, when tawa is hot, place the pulav vessel on the tawa and slow cook for 20 min undisturbed.
Drizzle ghee and serve hot with raita.


Add all the vegetables you like other than beetroot.
Use basmati rice for better taste.
Once you add Paneer so not mix too much as Paneer tends to break easily.
Adjust Chilies as per your spice level.
If you are using a pressure cooker, then once you add rice and water close cooker and cook for 3 whistles.
If you like fried Paneer better, then you can fry Paneer pieces and add into rice in the end.

Serves : 3
Cooking Time : 45 min

Tuesday, September 7, 2010

Mattar Paneer

Its been over 6 months since I posted something here..... I wanna rekindle my cooking spirits and be more regular here. :)

This might not be an authentic way of cooking this dish but I will stick to this recipe for its taste and simplicity.

Mom got me this new clay pot and I love to cook in them, As clay pot are supposed enhance the flavour of the dish.


Panner - 200gms
Green Peas - 1 Cup (Pressure cooked)
Onion - 2
Tomato - 2
Ginger - 1"
Garlic - 6 pods
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Jeera Powder - 1tsp
Cashew Nut - 5
Badam - 5 (Peeled)
Curd -  3tsp
Clove - 2
Cinnamon - 1"
Cardamom - 1

Cooking Method

In a kadai, heat oil, add paneer cubes and fry till they turn golden brown. Remove Paneer pieces and set aside.

In a kadai, heat oil, add finely chopped onions, once onions turn translucent, add chopped ginger, garlic once they are fried, add tomatoes. Fry till oil leaves the sides and tomaotes turn pulpy. Remove this mixture from the stove, grind into a smooth paste and set aside.
Grind Badam and cashew into a smooth paste.
Heat oil in a kadai.
Add clove, cinnamon and cardamom, add the onion - tomato paste, fry on slow flame till the masala is well cooked.
Add chilli powder and coriander powder along with salt. Fry this mixture for a minute.
Add curd and mix till it blends well with the masala.
Add cashew paste and fry for a minute.
Add the cooked mattar and boil the mixture.
Finally add fried panner pieces and garnish with coriander.

Serve hot with rotis.

Cooking time : 25 min
Serves : 3