Wholesome Matar Paneer RiceVeg

1

Heat ghee in a pan or pot. Once hot, add the sliced onions and cook until they are nice and brown.

2

Add the ginger-garlic paste, followed by the cubed capsicum, finely chopped green chillies, and a portion of the coriander leaves. Stir well.

3

Add the chopped tomatoes to the pan. Incorporate the dry seasonings: garam masala, coriander-cumin seed powder, red chilli powder, salt, and a small amount of sugar. Mix thoroughly.

4

Allow the tomatoes to cook until they soften. Add the frozen green peas and a splash of water to deglaze the pan.

5

Add the lightly fried paneer cubes (or raw cubes if preferred) to the mixture. Cover the pan and let it cook for about 5 minutes.

6

Check the consistency; if it is too moist, cook for an additional 2 minutes to dry it out slightly so the rice does not become soggy. Add the boiled rice to the pan.

7

Gently toss the rice with the vegetable and paneer mixture. Garnish with additional fresh coriander leaves and a final adjustment of salt if needed. Serve hot.