Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, paneer potato rice. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are crunchy outside and soft outside. This vegetarian paneer curry is good for your health and your wallet.
Paneer potato rice is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Paneer potato rice is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have paneer potato rice using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Paneer potato rice:
- Make ready 250 gram basmati rice
- Take 150 gram sugar snaps
- Take 225 gram paneer cubes
- Get 125 gram potatoes peeled and make small cubes
- Take 50 gram ghee
- Take 2 teaspoon cumin seeds
- Prepare 10 curry leaves
- Take 1 1/2 teaspoon salt
- Make ready 550 ml hot water
Potato rice or potato pulao recipe - Sharing an easy aloo pulao recipe, suitable for lunch box or a quick meal especially during the monsoon. A potato ricer (also called a ricer) is a kitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain of rice. A common variety of potato ricer resembles a large garlic press. A wide variety of rice potato options are available to you, such as origin, cultivation type, and certification. · Kadai paneer is a spicy, warming and delicious dish made by cooking paneer & bell peppers in a fragrant fresh ground masala.
Instructions 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
This restaurant style curry is best served with naan, roti. Rice and potatoes contain about the same amount of zinc and magnesium per serving. Overall, potatoes contain more vitamins and nutrients than rice, but when you add toppings such as butter. Mint rice can be served with any vegetable curry or a simple raita or chips. Add the cooked rice and paneer cubes and mix well.
So that’s going to wrap it up for this special food paneer potato rice recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
