Ingredients:
Cooked Rice – 2 cups
Oil – 2 tbsp
Salt as per taste
For the Chilli Gravy:
Paneer Cubes – 200gms
Onion Paste – 1/2 cup
Tomato Puree – 1/2 cup
Green Chillies – 2 tbsp, chopped
Ginger Paste – 1 tsp
Cornflour – 1 tbsp
Coriander Leaves – 1/2 cup, chopped
Oil – 4 tbsp
Coconut Milk – 2 cups
Dry Red Chillies – 4
Cashewnut Paste – 1 tbsp
Poppy Seeds Paste – 1 tbsp
Melon Seeds Paste – 1 tbsp
Cumin Powder – 1 tsp
Pepper as required
Salt as per Taste
Method:
1. Heat the oil in a pan.
2. Fry the onion paste to a light brown.
3. Add the tomato puree and cook till the puree dries.
4. Add the green chillies, cumin, red chillies, cashewnuts, melon and poppy seeds pastes.
5. Add the ginger paste and cook for 5 minutes.
6. Remove from the fire.
7. Add the cornflour to the coconut milk and mix well.
8. Add the salt, pepper and paneer cubes to the masala only at the time of serving.
9. Arrange the rice in a serving dish.
10. Pour the paneer-chilli gravy as topping.
11. Sprinkle coriander leaves.
12. Serve hot.
