Tomato Paneer Pulao Recipe
Tomato paneer pulao is a quick and easy vegetarian pulao recipe with a tomato base and paneer or Indian cottage cheese. Perfect quick dinner meal idea or for packing away in lunch boxes.
Ingredients
- 2 cups of cooked basmati rice
- 1 cup of cubed paneer
- 2 tbsp of ghee or butter
- 5-6 cloves
- A large stick of cinnamon
- 1 bay leaf
- A few green cardamom pods
- 1 cup of fresh tomato puree
- 1 tsp of ginger garlic paste
- 1 tsp of dried fenugreek leaves kasuri methi
- 1/2 tsp of red chilli powder adjust to taste
Instructions
- Heat 1 tbsp ghee or butter in a pan and lightly fry the paneer cubes. If using frozen paneer, make sure to completely defrost before this step.
- and use that. Set aside to drain on kitchen napkins.
- Add the remaining 1 tbsp ghee to the same pan and add the whole spices - bay leaf, cinnamon, cloves, and cardamom.
- Fry on low flame until fragrant (about 10 seconds) and add the ginger garlic paste. Saute for a few seconds longer and add the pureed tomatoes and chilli powder.
- Cook it down a bit, stirring frequently. Add salt.
- When the tomato mixture has thickened a bit, add the kasuri methi (dried fenugreek leaves). Turn off the heat.
- Add the cooked rice and paneer cubes. Mix gently to combine and keep closed for an hour or so for the flavours to get friendly.
- Serve warm with a cooling raita and vegetable curry of choice.