Tomato Basil Rice with Grilled Paneer | Easy Meal Recipe | टोमेटो राइस ग्रिल्ड पनीर | Sanjyot Keer
Recipe Information
Tomato Basil Rice with Grilled Paneer
Cultural Context
Tomato Basil Rice with Grilled Paneer is a delightful fusion dish that combines the aromatic flavors of Indian cuisine with the freshness of basil. Traditionally, rice dishes in India are often enriched with spices and herbs, making them a staple in many households. The addition of grilled paneer not only enhances the dish's protein content but also adds a rich, creamy texture. This dish has gained popularity in various parts of the world, especially among vegetarians seeking hearty meal options.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic the texture of paneer.
fresh basil
🥗Healthier: spinach
💰Cheaper: dried basil
Dried basil is more accessible and less expensive than fresh.
Wash 1 cup of basmati rice in water 4-5 times until the water runs clear; set aside to soak.
In a mixer grinding jar, add a handful of basil leaves, 4-5 garlic cloves, 1 inch of ginger, 2 green chilies, 3 tablespoons of thick curd, salt to taste, 1/2 teaspoon of freshly crushed black pepper, 1 pinch of sugar, and 1 tablespoon of olive oil; blend until smooth to make the marinade.
Cut 250-300 grams of paneer into thick slabs; coat the paneer with the basil marinade and sprinkle with red chili flakes; set aside to marinate in the fridge.
Roughly cut 3 tomatoes into quarters and blend into a puree in the mixer.
In a flat vessel, heat 1-2 tablespoons of oil; add 1 medium sized chopped onion and cook for 3-4 minutes until soft.
Add 1 tablespoon of chopped garlic and cook for 1-1.5 minutes; lower the flame and add 2 teaspoons of Kashmiri red chili powder and a splash of hot water.
Add the tomato puree, salt to taste, 1 teaspoon of sugar, 2 tablespoons of ketchup, 1/2 teaspoon of freshly crushed black pepper, and 1 teaspoon of oregano; stir and cook for 7-8 minutes, stirring in between.
Add roughly chopped basil leaves to the sauce and stir well; then add 1/3 cup sweet corn, 1/3 cup capsicum, and 1/3 cup carrots; stir and cook for 1-2 minutes.
Add 1.5 cups of water to the mixture and stir; drain the soaked rice and add it to the pot, stirring lightly.
Bring the mixture to a boil on high heat; cover with a lid wrapped in a clean cloth to trap steam and lower the flame to cook for 10-12 minutes.
After 12 minutes, check the rice; if all water is absorbed, cover again and let it rest for 15-20 minutes without stirring.
Grill the marinated paneer until golden brown, then serve on top of the rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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