Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, paneer potato rice. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Aloo Paneer Recipe - Shallow fried paneer and potato cubes are simmered in medium spicy, flavorful and slightly cream onion tomato gravy. It is also known as Punjabi Aloo Paneer Curry or Masala. It is also known as Punjabi Aloo Paneer Curry or Masala. After sauteing it, add the boiled potatoes and chopped paneer into it and give it a perfect mix.
Paneer potato rice is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Paneer potato rice is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook paneer potato rice using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Paneer potato rice:
- Get 250 gram basmati rice
- Prepare 150 gram sugar snaps
- Get 225 gram paneer cubes
- Prepare 125 gram potatoes peeled and make small cubes
- Make ready 50 gram ghee
- Make ready 2 teaspoon cumin seeds
- Take 10 curry leaves
- Take 1 1/2 teaspoon salt
- Prepare 550 ml hot water
In a pan add ghee and fry the paneer until lightly golden brown. Remove water from rice using a sieve. Remove the paneer from pan and in the same pan add the cumin seeds and curry leaves. Serve with a dollop of yogurt, plenty of black pepper and the remaining coriander scattered over the top, with naan bread or rice on the side, if you're feeling hungry.
Steps to make Paneer potato rice:
- Wash the rice and soak them for 30 minutes. - In a pan add ghee and fry the paneer until lightly golden brown
- Remove water from rice using a sieve. - Remove the paneer from pan and in the same pan add the cumin seeds and curry leaves. Once it starts to crackle add the drained rice and sauté on medium heat for 3 to 4 minutes.
- Mix the rice using a large spatula to ensure the rice grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas. Add the salt and gently combine the rice, vegetables and paneer. Add 550 ml of hot water to the rice and mix well.
- Cover the top of the pan with a piece of aluminium foil. Place the pan lid on top of the foil to seal the pot completely.
- Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes is over switch of the gas and leave the pan for 20 minutes. Don't remove the lid, not even for a second.
- After 20 minutes remove the lid and the foil to allow the steam to escape. Turn the gas on high and cook for 3 to 4 minutes. This will crisp up the bottom beautifully. Finally fluff up the rice with fork. - Serve hot
Remove the paneer from pan and in the same pan add the cumin seeds and curry leaves. Serve with a dollop of yogurt, plenty of black pepper and the remaining coriander scattered over the top, with naan bread or rice on the side, if you're feeling hungry. I don't know if you could find THE definitive curry recipe. Every family adds their own nuances based on personal preference. And, you can throw any number of veggies and meats together into that beautiful sauce to create a warm and comforting meal.
So that is going to wrap this up for this exceptional food paneer potato rice recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
