Welcome to gastronomic delight with our Paneer Rice in Chilli Gravy recipe. This dish is a beautiful marriage of flavours, combining the succulence of paneer, the creaminess of coconut milk, and the subtle elegance of cooked rice.
To embark on this culinary journey, we first prepare the chilli gravy. In a pan, we heat oil and sauté the onion paste until it turns a light brown, infusing the kitchen with a delightful aroma. Next, we add the tomato puree and cook it until it dries, intensifying the flavours. Then, we introduce a symphony of ingredients, including green chillies, cumin, red chillies, cashew nuts, melon seeds, poppy seeds pastes, and ginger paste. This medley of spices, nuts, and seeds brings depth and complexity to the gravy. We cook this mixture for 5 minutes until the flavours meld and remove it from the fire.
The creamy element of the dish comes from coconut milk, creating a luxurious base for the gravy. We mix cornflour with coconut milk to ensure a smooth consistency. Salt and pepper are added to taste, and paneer cubes are gently folded into the spicy gravy.
Meanwhile, we prepare the rice, ensuring it’s perfectly cooked and ready to serve as a base for the gravy.
When serving, arrange the rice in a serving dish and pour the paneer-chilli gravy on top, creating a stunning presentation. A generous sprinkle of fresh coriander leaves adds colour and freshness.
Paneer Rice in Chilli Gravy is an exquisite dish combining coconut milk’s creaminess, chilli gravy’s spiciness, and paneer’s sumptuousness. It’s a fantastic choice for special occasions or when you want to treat yourself to a restaurant-quality meal at home.
Paneer Rice in Chilli Gravy Recipe
- 2 cups Cooked Rice
- 2 tbsp Oil
- Salt (as per taste)
For the Chilli Gravy:
- 200 g Paneer Cubes
- 1/2 cup Onion Paste
- 1/2 cup Tomato Puree
- 2 tbsp Green Chilies (chopped)
- 1 tsp Ginger Paste
- 1 tbsp Cornflour
- 1/2 cup Coriander Leaves (chopped)
- 4 tbsp Oil
- 2 cups Coconut Milk
- 4 Dry Red Chilies
- 1 tbsp Cashewnut Paste
- 1 tbsp Poppy Seeds Paste
- 1 tbsp Melon Seeds Paste
- 1 tsp Cumin Powder
- Pepper (as required)
- Salt (as per taste)
- In a pan, heat the oil.
- Sauté the onion paste until it turns light brown.
- Add the tomato puree and cook until it dries.
- Introduce the green chillies, cumin, red chillies, cashew nuts, melon, and poppy seeds pastes.
- Add the ginger paste and cook for 5 minutes. Remove from the fire.
- Mix cornflour with coconut milk in a separate bowl to create a smooth consistency.
- Add salt, pepper, and paneer cubes to the masala only at the time of serving.
- Arrange the rice in a serving dish.
- Pour the paneer-chilli gravy on top.
- Sprinkle fresh coriander leaves.
- Serve this exquisite Paneer Rice in Chilli Gravy and relish the flavours.
Frequently Asked Questions (FAQ):
Can I make this dish less spicy for a milder palate?
Absolutely! Adjust the amount of green chilies and red chilies according to your preference for spiciness. You can reduce or omit them for a milder version.
What type of rice is best for this dish?
Cooked Basmati rice is an excellent choice for this recipe. Its fragrant and slender grains pair wonderfully with the creamy chili gravy and paneer.
Is there a vegan version of this dish?
To make a vegan version, replace paneer with tofu, and ensure you use a vegan substitute for paneer or omit it entirely. Coconut milk is naturally vegan and provides a creamy base for the gravy.
Can I prepare the chili gravy in advance and store it for later use?
Yes, you can make the chili gravy ahead of time and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the gravy and add the paneer cubes for a quick meal.
What can I serve as a side dish with Paneer Rice in Chilli Gravy?
This dish pairs well with Indian bread like naan or roti, or you can serve it with a simple cucumber raita for a refreshing contrast.
Indulge in the culinary masterpiece that is Paneer Rice in Chilli Gravy, a rich and flavorful dish that’s sure to impress your taste buds!
Note: image is for illustration purposes only and not that of the actual recipe.