mY ♣ lunCH♥♥ toDAY Methi with mix Mutter Paneer Pulao___ Generally many people will avoid Methi leaves..Due to bitter taste.But in this recipe really u wont get the bitter taste.In fresh Methi(R)Dried leaves youll get a buttery flavour. Definitely Kids will like it :) U can do Methi Peas Pulao or any veg non veg ..... in same way with adding paneer. Ingredients:_____ Paneer- 200 gram Peas-1 cup Onion-2 medium (Chopped) Tomato-2 large (Chopped) Green Chilly-3 Methi Leaves- 3 cups Ginger garlic paste- 2 tablespoon Rice -2 cups Cloves-2 Cinnamon -1 piece Oil+Ghee-3 tablespoon Cilantro-Few(Chopped) Salt-To taste Dry powders: Red chilly powder-1 teaspoon(To taste) Garam masala- 1 teaspoon Jeera powder-1 teaspoon Turmeric powder-little For seasoning: Black Cardamom-2 Jeera-2 teaspoon Bay leaves-2 Soak basmathi rice for half an hour.Drain all water,roast the rice with teaspoon of ghee. Bring 4 cups of water to boil,add cloves,cinnamon and salt.Now add the roasted rice and cook till it cooks.Once it cooked drain all water,close the lid and keep aside.(To avoid the dryness ) Cut the paneer in to small bite pieces and shallow fry it with little oil.Keep aside. Clean the Methi leaves and wash it well in running water.Drain all water and chop it finely. Method: Heat oil&Ghee in a Non-stick pan.Add black cardamom,jeera and bayleaf.roast it well. Add ginger garlic paste and fry. Add the green chillies and onion fry till gets soft. Then add the tomato and fry till get mushy. In this stage add the dry powders,(turmeric powder,red chilly powder,jeera powder,Garam masala) Mix it well.Add salt to taste. Now add the methi leaves and peas together,mix and close the lid for 3 min.(will cook soon) Once peas turned little soft add the paneer cubes and give a nice mix. .Add the lemon juice.(Masalas ready ) Now turn the stove in to medium and add the cooked basmathi rice and give a fine mix. .Coat the rice with all masalas. Finally add some cilantro on top.Serve hot with Onion Raitha (R)Any Veg Gravy
Posted on: Mon, 05 May 2014 08:10:37 +0000
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