Make This Simple Paneer Pulao In A Kadhai

About the Recipe

You would have prepared paneer pulao in different variations and occasions. You will fall in love with this Kadhai paneer pulao dish after making it only once. This is a pulao recipe with the aroma of Kadhai paneer. Ecobake helps to keep your kitchen clean without the need for additional cleanup.

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Ingredients

Kadhai Masala:
Dry chilli - 5 to 6 & Black pepper - 10 to 12
Coriander seeds, Cumin seeds & Fennel Seeds - Each 1 tsp
For Pulao:
Onion - 2 & Capsicum - 1
Green Chillies - 2
Red chilli powder - 1 tbsp
Ginger garlic paste - 1 tbsp & Cumin powder - 1 tbsp
Turmeric powder - 1/2 tsp
Tomato - 1
Paneer - 100 gm

Directions

To prepare Kadhai masala, dry roast red chillies, black pepper, coriander seeds, cumin seeds and fennel seeds for 2 to 3 min. in low flame. Switch off the flame, let it cool down and grind it into a coarse powder.
In a non-stick pan, add 2 to 3 tbsp oil and saute 200 gm of paneer. Flip the paneer pieces after they turn color from the bottom side. Remove the paneer cubes from the pan after they attain perfect golden color. Add these panner pieces to a glass of water.
In the same kadhai, add 1 diced onion, capsicum and 2 split green chillies. Increase the flame and add kadhai masala, red chilli powder, kasuri methi and saute in a high flame. Add paneer pieces to the kadhai and mix well.
In a heavy bottom wok, add 2 tbsp ghee. Add cloves, bay leaf, cinnamon sticks, cardamom, javitri when the ghee isn't too hot. Add 1 chopped onion when you get an aromatic flavour. In a bowl, add ginger garlic paste, red chilli powder, cumin powder, turmeric powder and add some water and mix well.
When the onions are being cooked, add chopped tomato and salt and mix well. When the tomato is half cooked, add the prepared masala. Close the lid for 4 to 5 min and let it cook for 4 to 5 min. in a low flame.
Add 2 to 3 tbsp in the cooked masala and mix it well. Add rice and mix it with soft hands. Add 2 to 3 cups of water and keep the flame in high. Mix the rice up and down in intervals. Taste water and add salt if required.
When the water is reduced, set the rice in a low flame and cover it Ecobake cooking paper circles. So that it locks the aroma of the recipe. Close the wok with a lid and place it on a dosa tawa with a heavy weight placed on the lid. Rest this for 10 min and remove the lid.
Now check if the rice is well cooked, and add the cooked Kadhai paneer to the rice. Transfer the rice to a plate and garnish it with coriander leaves and enjoy.

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Recipe by

Honest Kitchen

Chef Bhupi is a professional chef and a loving father. He aims to not only introduce the recipes but also make them in a healthy way.