Mint Paneer Rice

Introduce

Chef :

Shuchi Jain

Mint Paneer Rice

#goldenapron ( wk 4) Had few bunches of fresh mint from the farm and wanted to make something different. Thanks to suggestion from Shruti and tried doing a Mint paneer rice with a South Indian touch. Came out to be super tasty. Do try.

Ingredient

2 cups

steamed rice

1/2 cup

paneer grated

1/4 cup

carrots grated

medium onion chopped

4 Tb

mint masala(mint paste)

1/2 tsp

mustard seeds/rai

1/2 tsp

cumin seeds/ jeera

1 Tb

sesame oil

8-10

curry leaves

to taste

Salt

1 Tb

roasted peanuts

1 cup

mint leaves

1 tsp

urad dal

green chillies

garlic cloves

1 Tb

grated coconut

1 Tb

tamarind paste

1 Tb

oil

Cooking instructions

* Step 1

For mint paste- Heat 1Tb oil in a pan and add urad dal and grated coconut. Lightly saute. Grind this, along with mint leaves, green chillies, garlic, tamarind paste and salt, in a blender.This paste can be stored in fridge in an airtight container for a week.

* Step 2

Heat sesame oil in a wok/ kadhai. Add mustard seeds and when they crackle add cumin seeds and chopped onions. When onions turn slightly brown, add grated cartots. Saute till cartots are half done.

* Step 3

To this add 4Tb mint paste. Saute for 2 minutes till paste is cooked. Add grated paneer and curry leaves. Saute for 2 minutes.

* Step 4

To this add steamed rice and mix well. Cook for 1 minute and add roasted peanuts. Serve garnished with peanuts and coriander. Goes well with raita or plain curd.