Methi Matar Paneer Pulao | Paneer Recipes | Pulao Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2 people
- ½ Cup basmati rice
- 1 black cardamom
- ½ Tsp jeera
- 1 small piece cinnamon
- 2 laung
- 4-5 black pepper
- 1 Tbsp oil
- 1½ Cup chopped methi leaves
- ¼ Cup fresh/frozen green peas/matar
- ½ Cup paneer cubes
- 1 onion sliced
- 1 clove garlic grated/paste
- 1" ginger grated/paste
- 1 green chilli finely chopped/paste
- 1 medium sliced onion
- ½ Tsp turmeric,
- ¼ Tsp red chilli powder
- ½ tsp coriander powder
- ¼ Tsp garam masala
- Salt to taste
- Wash and soak basmati rice 4-5 times, soak for 15 minutes, drain water keep aside
- Get methi washed, ready and chopped up. Get ginger, garlic and green chilli paste or chop them up finely
- Gather whole garam masala
- After the prep, heat oil, add whole spices, saute
- Next add sliced onions, saute till almost golden
- Add garlic and ginger paste along with green chillies, fry
- Drop in chopped methi leaves and saute till methi wilts
- Cover and cook for a minute or 2
- Green peas can go in next, mix well
- Add dry masala powders, turmeric, coriander powder, red chilli powder
- Tip in soaked and drained rice, mix well
- Sprinkle salt and garam masala
- Pour in twice the amount of water (1 cup here) as much as rice (1:2 rice:water) ratio
- Cover and cook till rice absorbs all water
- Meanwhile when rice is cooking, lightly toast paneer pieces in a few drops of ghee/oil
- Fluff up rice when it is done, spread a few toasted paneer pieces
- Serve with cucumber raitha
Make sure methi leaves are fresh and tender
Add a bay leaf or 2 if you like
Try not to skip whole garam masala, that is what adds the taste
Do not over toast the paneer pieces, they turn hard and chewy quickly toss and mix with cooked fluffed up rice
Recipe by Food Of Interest at https://foodofinterest.com/methi-matar-paneer-pulao/
3.5.3226