Peas Paneer Pulao

I was totally and completely against buying a Insapot before, then my friends persuaded me to get one and now I have actually started liking it. Why? because it's convenient, less utensils to wash, easier to make one pot meals.

I did try making lot of rice varieties in IP, pulao and biryanis, plain rice. Today's recipe is Peas Paneer Pulao. Veggies in my fridge were depleting and had to make something for lunch so this was how today's recipe was born :)

Ingredients

2.5 Cup Basmati Rice

4.25 cup water

2 medium onion sliced

1 tomato chopped

1 tbsp ginger+garlic paste

3/4 cup frozen peas

1 cup cubed Paneer

5/6 cashews broken in halves

1/4 cup chopped cilantro

2 tsp Chhole Masala(I used Everest)

1 tsp Chicken Curry Masala(you can also substitute any other masala like pav bhaji or kitchen king masala)

1/2 tsp garam masala

1 tbsp dried mint crushed between your palm(fresh would also work)

1/4 tsp chili powder

Salt as per taste

1tsp ghee/clarified butter(optional)

2 tbsp canola oil or any ohter oil that you use in your kitchen for cooking

Whole Spices

2 green cardamom

4 peppercorn

3 cloves

1 bayleaf

1 small piece cinnamon

1 tsp jeera

Method

Start the saute button on IP. Once the screen says hot add oil, fry Paneer cubes until light brown. Take it out on a plate.
Add ghee if using, throw in whole spices followed by cashews. Next add sliced onions and fry until it gets nice brown color. Add ginger-garlic paste and saute for few seconds just until you get nice aroma.
Next goes in chopped tomatoes, saute until it gets mushy. Add all the seasonings, garam masala, chhole masala, chicken curry masala, crushed mint, chopped cilantro and chili powder.
Fry for some time after adding masalas, add frozen peas. Saute and add rice, salt and mix everything together. Add water. Close the lid, press High Pressure for 5 min and forget it. Rest will be taken care by IP. Let the pressure release naturally and your pulao is ready! Serve it with some raita.

Comments

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish. Ingredients(serves 2-3) 2 cup shredded cabbage 2 tbs roasted coarse peanut powder 2 tsp sugar 1 1/2 tsp lime juice Salt as per taste 1 tbs chopped cilantro For Tempering 2 tsp oil 1/4 tsp mustard seeds 1/8 tsp cumin seeds A pinch of asafoetida 1/8 tsp turmeric powder 1 small green chili cut into 3-4 pieces Method In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt. Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything tog

Guide to Green Leafy Vegetables

The idea for this post came from one of my dear friend. She one day asked me what kind of green leafy vegetables you make. I said to her that I make quite a few. She suggested why don't I post pictures and names of the leafy vegetables that we get here in US. I liked her idea and started writing this post. Just a note that I have mentioned only the ones that I have used in my kitchen. There are plenty of leafy greens out there to try! In marathi we call all leafy greens as पालेभाज्या. My mom makes variety of greens but living in US we might not get all of them as in India. I shop for groceries in a Korean store but they carry all Indian vegetable variety plus all other Indian groceries. I tried some new leafy greens and tried to make Indian/Marathi style recipes. I have listed names of few greens that I normally cook with. Swiss Chard Young Radish Mustard Greens or Sarson/सरसों का साग Red Shen Choy/लाल माठ Gongura/Sour Leaf/आंबाडी Spinach/Palak Methi/Fenugreek Leaves Swiss Char

Kulith Pithla(कुळीथ पिठलं )

पिठलं/pithla is a comfort food for most of the Maharashtrian people. Pithla made from chickpea flour is more common than Kulith Pithla. Many Maharashtrian people are unaware of kulith pithla. English name for kulith is horse gram. In Kokan region kulith is more popular, it is used to make pithla as well as उसळ . Kulith powder is easily available in market in India. I have looked for it here in US but still no luck, have to get it from India every time I visit. For some people it takes time to adjust to its nutty and strong flavor. When you need a quick bite of comfort food, Kulith pithla will certainly satisfy your taste buds and plus it will come together in minutes. Serve it hot with white rice or पोळी/roti. Ingredients(Serves 3-4) 1/2 Cup Kulith Powder 1 Small onion chopped 2-3 Garlic cloves(diced if big) 1 Tbs oil 1/4 Tsp mustard seeds 1/8 Tsp turmeric powder Pinch or two of asafoetida 2 Amsul(dried Kokum) 1/2 Tsp chili powder 3 Cups water Fresh cilantro chopped for

Search This Blog