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Ingredient
Rice bowl
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Ingredient
Food ration :
2 servingsCooking time :
15 minutes
1 bowl
Cooked rice
1 cup
Chopped brinjal cubes
2 tbsp
Chopped carrot cubes
200 grams
Paneer cubed
as required
Butter
as per taste
Salt
3 tbsp
Chopped coriander leaves
3 tbsp
Chopped fennel leaves
As per taste
Black pepper powder
1/4 cup
Pomegranate seeds
1 tbsp
Lime juice
2 tbsp
Mayonnaise
handful
Boiled peas
1 tbsp
Sesame seeds toasted
Cooking instructions
* Step 1
Heat half a tbsp of butter. Add the brinjal cubes. Add some salt. Cook till tender yet crunchy.
* Step 2
In the same pan add the cauliflower florets and peas and capsicum Sprinkle some salt and pepper cook till they turn tender. Keep aside. Saute onions too in the same way.
* Step 3
Add 2 tbsp of mayonnaise and 1 cup of water. Bring to boil.keep stirring. When homogenous add the rice and mix well. Add the green chillies coriander and fennel leaves. Add the spinach leaves. Sprinkle salt as required. Add some pepper powder as well. Mix well so that rice gets coated with mayonnaise.
* Step 4
Arrange rice sauteed paneer veggies in a plate. Add lime juice on top. Garnish with pomegranate pearls and coriander leaves. Sprinkle some toasted sesame seeds on the top. Enjoy
Note: if there is a photo you can click to enlarge it
Tag
cooked rice
Chopped brinjal cubes
Chopped onion
Chopped carrot cubes
paneer cubed
butter
Salt
chopped green chillies
chopped Coriander leaves
Chopped fennel leaves
black pepper powder
pomegranate seeds
Few spinach leaves torn
lime juice
Mayonnaise
Boiled peas
Blanched Cauliflower florets
Sesame seeds, toasted
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