Serves 1
Directions
- 1Soak the paneer cubes in salted hot water, then drain them.
- 2Add salt, pepper, chilli powder, cumin powder, and garlic powder to the paneer cubes.
- 3Mix the paneer well to coat with the spices.
- 4Pan fry the marinated paneer in oil until golden brown on all sides.
- 5Remove the paneer from the pan and set aside.
- 6In the same pan, sauté sliced onion and minced garlic.
- 7Add soaked and boiled rajma and tomato puree to the pan.
- 8Cook for a few minutes and season with salt and pepper.
- 9Add sliced pepper, coriander, lime juice, and Tabasco to the rajma mixture.
- 10Mix everything well.
- 11For the lemon rice, combine cooked rice with lime juice, chopped coriander, salt, and butter.
- 12To assemble, place the lemon rice at the bottom of a bowl.
- 13Add the rajma mixture to one side of the rice.
- 14Sprinkle shredded mozzarella cheese over the rajma mixture.
- 15Add the pan-fried paneer cubes to the other side of the rice.
- 16Top with a dollop of hung curd.
- 17Garnish with coriander and serve.
Ingredients
- 250 g Paneer cubes
- Salt
- Pepper
- 0.5 tsp Chilli powder
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- Oil
- 1 Onion
- 2 cloves Garlic
- 0.5 cup Rajma
- 2 tbsp Tomato puree
- 1 Pepper
- 1 tbsp Coriander
- 0.5 tbsp Lime juice
- 1 tsp Tabasco
- 1 cup Rice
- 2 tbsps Coriander
- 1 tbsp Lime juice
- 1 tbsp Butter
- 1 cup Hung curd
- Lime juice
- Shredded mozzarella
Equipment
panbowlforktongs
Tips
- When using store-bought paneer, soak it in hot salted water to make it soft.
- Season the paneer well before pan-frying to ensure maximum flavor.
- Sauté onions and garlic for a few minutes before adding rajma to build flavor.
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